PINEAPPLE ICE
1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
1/8 teaspoon salt
9- ounce can crushed pineapple
2 egg whites
Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and beat hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into freezer can and freeze according to directions that came with ice cream freezer. 5 servings
THREE-FRUIT ICE
1 ¼ cup water
Juice of 1 lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well-ripened bananas, (mashed about ¾ cup)
Juice of 1 large orange (about ½ cup)
Bring half the water to a boil with the sugar and salt; remove from heat and add ret of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixtures is thick and mushy, turn out into a chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and into the refrigerator to finish freezing until firm. Or if desired, turn into freezer can and freeze according to directions on your Ice cream freezer.