Having pared and sliced a sufficient number of very ripe pine-apples, cut the slices into small bits, put them into a deep dish or a tureen, sprinkle among them powdered loaf-sugar, cover them and let them set several hours in a cool place. Then have ready a syrup made of loaf-sugar, dissolved in a little water (allowing to every two pounds of sugar a pint of water beaten with half the white of an egg), and boiled and skimmed till quite clear. Get as much pine-apple juice as you can, by squeezing through a sieve the bits of pine-apple (after they have stood some hours in the tureen), measure it, and to each pint of the boiled syrup allow a pint of juice. Mix them together while the syrup is warm from the fire. Then put it into a freezer, and proceed in the usual manner.