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Pineapple Sherbet

1 quart water

2 cups shredded pineapple, fresh or canned

2 cups sugar

I lemon

2 egg-whites

Boil water and sugar together for five minutes. Chop pineapple (it may be put through a food-chopper if a pan is put below to catch the juice), scald it in the boiling sirup, and rub through a sieve. Cool, add lemon-juice and freeze to a mush. Add the beaten whites of the eggs and continue freezing.