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Pineapple Ice

To a two-pound can of pineapples add three quarts water, half a box gelatine (prepared as for jelly), juice of two oranges, whites of four eggs. Remove the black and hard pieces of nine-apple, then pass it through the colander by beating with a potato-masher. Sweeten to your taste and freeze.--Mrs. I. H. Pineapple Ice.

One large pineapple peeled and finely grated, juice of one lemon, two quarts water. Sweeten to the taste, and freeze hard.--Mrs. G. D. L. Pineapple Ice.

Dissolve one box gelatine in one gallon water. Beat two pounds pineapple through a colander with a wooden pestle. Add the juice of two lemons and the juice of two oranges; sweeten to your taste, but add more sugar than is required for ice cream.

Beat six eggs separately and stir in the mixture. When half frozen, beat rapidly half a dozen times, at intervals.

This makes two gallons when frozen.--Mrs. E. T.