PINEAPPLE SORBET FOR IMPERIAL SORBET.—Take a pint of water, eight tablespoonfuls of Marshall’s Pineapple Syrup, and six or eight drops of pineapple essence. Have half a cooked or raw ripe pineapple peeled and pounded, add it to the above ingredients, and rub it through the tammy; then partly freeze it, and add to it one wineglassful of Silver Rays (white) rum; refreeze and use.