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Pineapple Sherbet (Boil one quart of water)

Boil one quart of water and one and one-half pounds of sugar for five minutes. Remove from the fire and add four cupfuls of grated pineapple and the juice of two lemons; strain this through cheese-cloth bag, squeezing at the last to extract all the juice. Turn this into freezer, and when partially frozen beat in the whites of two eggs that have been whipped to a stiff froth. Finish freezing and allow the sherbet to stand packed in the ice and salt at least one hour before serving.