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Pineapple Ice Cream

Whip two quarts rich, sweet cream to a froth, with two teacups powdered white sugar. Use a patent egg-whip with a wheel, if convenient; if not, use the common egg-whip.

Grate two ripe pineapples, and add to them two teacups white sugar. When well mixed, stir into the cream.

Pour into the freezer, reserving one-fourth. When it begins to freeze, it will sink; then beat in the remainder with a strong iron spoon. Beat every time the freezer is opened to cut down the cream from the sides. Never cook fruit of any sort to make cream.--Mrs. S. T.