1 can of pineapple - or1/2 of a pineapple.

1 cup sugar.

2 cups water.

2 whites of eggs.

Make a boiling syrup of the sugar. the pineapple juice and part of the water. Chop the fruit, simmer it a few minutes in the syrup then mash through a strainer into the freezer, using the remainder of the water to help it through. Freeze, add the whites whipped and beat up and finish freezing.

Note. - The canned pineapple is gen-erally riper and sweeter than the fresh fruit that is sent to Northern markets. When the latter is used it should be cut up, have hot syrup poured over and allowed to steep till cold. Two cans contain about 11/2 pounds of pineapple. The juice of a lemon is sometimes added to a pineapple ice when the fruit is very sweet.

Cost of material - about the same as cherry sherbet, or 25 to 30c per quart or 4c per plate.