Pineapple Sorbet.—Peel and mince small a
moderate-sized pine, and put it in a bowl with a
pound of caster sugar, the juice of two lemons and
of one orange, and about one and a-half pints of
water; pound this all together and let it stand for
a little, covered, then crush it all through a sieve,
pressing it all well to extract all the juice possible,
and freeze to a batter, when you add a wineglassful
of rum, finish freezing and serve garnished with
crystallized pineapple cut up small and sprinkled
with rum.