Pineapple Sherbet Recipe

Pour two quarts of boiling water over one can of sliced pineapple,

steep one hour and strain. Add juice of six lemons and two cups of

sugar. Put into freezer; when partly frozen, whip the whites of five

eggs to a stiff froth, adding slowly after they are whipped four

tablespoons pulverized sugar. Stir this slowly into freezer and

freeze two hours.--Mrs. H. C. Dimick.

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