1 c Water
2 c Sugar
1/2 lb Pineapple, fresh
1/4 c Lemon juice
1 c Water
3 Egg whites
Make a syrup by boiling water and sugar; cool. Bruise fresh pineapple in mortar, add lemon juice, water, clarified syrup, strain and freeze, adding the meringue when half frozen. For *Tutti Frutti Ice*, place a layer of Lemon or above ice in a Brick mold, making it quarter full, and place in ice and salt; then mix an equal portion each candied apricots, cherries, strawberries or any fruits wished, and blanched almond or pistachio nuts, prepared as in Cabinet Ice-cream, in all about a pound of mixture, with a quart of Strawberry or Orange Ice, and add to mold till three-fourthhs full; smooth and add of first ice, Lemon or Pineapple, till full to overflowing. Bind and pack as directed for three or four hours. Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005