Instructions: Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve.

To one quart of juice so obtained, add one quart of water and twelve eggs, which have been rubbed to a cream with one and one-half pounds of sugar. Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold. Freeze, and serve with sweet cream, flavored with fruit juice.

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