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Pineapple Sherbet

Two cans of pineapple or the same amount of fresh fruit, two pounds of sugar, two quarts of water, whites of six eggs, strain juice from the cans into the freezer, make a boiling syrup of the sugar and one quart water, chop the pineapple small, scald it in the boiling syrup, then rub it through a colander, with the syrup and remaining quart of water, into the freezer; when mixture is frozen to a mush add the beaten whites of the eggs and continue freezing.