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Pineapple Ice

2 cans of pineapple. 2 pounds of sugar. 2 quarts of water 6 or 8 whites of eggs.

Strain the juice from the cans into the freezer. Make a boiling syrup of the sugar and 1 quart of water and throw in the pieces of pineapple previously cut in large dice. Let boil a few minutes and then strain the flavored syrup also into the freezer. Add the other quart of water and freeze. Strew some sugar over the pieces of pineapple and set them on ice. When the syrup is nearly frozen add some red fruit juice or coloring to make it rose pink, and the whipped whites, beat and freeze again. Throw the pieces of pineapple on top, cover down and let remain till time to serve, then mix them in. The canned pineapple is generally riper and sweeter than the fresh fruit that is sent to Northern markets. When the latter is used it should be cut up, have hot syrup poured over and allowed to steep till cold. Two cans contain about 1 1/2 pounds of pineapple. The juice of 1 or 2 lemons is sometimes added to a pineapple ice when the fruit is very sweet.