Sherbet
One pine apple, four lemons, two quarts water, two tea-cups sugar; steep the pine-apple in the water for two hours; strain and add the juice of the lemons and sugar; whip the whites of five eggs, add to them three table-spoons of sugar; place all in freezer, freeze at once. Adding the sugar to the whites gives body to the sherbet; it is excellent. - Mrs. M. B. Sperry, Nashville, Tenn.