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Pineapple Sherbet (Two quarts of water three cups)

Two quarts of water, three cups of sugar, juice of six lemons, one pint can grated pineapple, whites of three eggs. Boil water, sugar and lemon juice about twenty minutes; when cold add the pineapple; freeze. When it begins to stiffen in the freezer add the beaten whites, and finish freezing.

— Mrs. H. P. Pettengill