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PINEAPPLE ICE

(Frozen Desserts) - (The International Jewish Cook Book)







Make a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. Freeze until mushy, using half ice and half
salt.

Other Recipes


PINEAPPLE ICE CREAM

1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange
Put the sugar, grated yellow rind of the orange and half the cream in a
double boiler over the fire; when the sugar is dissolved, take from the
fire, and, when _very cold_, add the remaining cream, and freeze. When
frozen rather hard, add the orange juice, refreeze, and pack to ripen.

Other Recipes


Pineapple Ice

One quart of water, a pound and a quarter of sugar boiled and skimmed as

before, and the juice of one lemon and a large, perfectly ripe

pineapple, carefully peeled and shredded fine with a silver fork;

freeze.









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