Pineapple Sherbet

One quart granulated sugar and one quart water, boil until a thick syrup, pour boiling hot over one can grated pineapple and add juice of four lemons. Add stiffly beaten whites of three eggs; lastly add two quarts of cold water. Freeze. For gallon freezer. Mrs. T. D. Winders.

Pineapple Sherbet

One pint of grated pineapple or one can of pineapple chopped fine, one and a half quarts of milk, one pint of sugar, juice of one lemon; turn all into a freezer. Prepare ice by taking one saucerful of coarse salt to two saucerfuls of very finely crushed ice. When only a small quantity is being frozen it is sufficient for the ice to come a few inches above the sherbet. Turn slowly at first for a few minutes, then rapidly until you can turn no longer. This is sufficient for fifteen dishes.

Mrs. Robert Dool.

Pineapple Sherbet

Two quarts of rich milk, whites of four eggs, juice of two pineapples, juice of four lemons, a little more than one pint of sugar; put eggs and milk in the freezer and chill, then add the sugar, lemon and pineapple. Mrs. J. T. Mardock.

Pineapple Sherbet

For a gallon freezer, take one quart of granulated sugar, and one quart of water. Boil to a thick syrup and pour over one can of grated or finely chopped pineapple, add the juice and pulps of four lemons,and put into the freezer ;add the stiffly beaten whites of three eggs, fill up with cold water, lacking a quart; that leaves room for freezing. Mrs. Bess L. Watson.

Orange Sherbet

Juice of ten oranges, one pint of sugar, two pints of water, two eggs (whites only). Freeze. Mrs. H. Crosby.