Lemon Sherbet - cooking recipe

Ingredients

juice of 5 lemons
rind of 1 lemon
4 to 4 1/2 c. sugar
1 (No. 2) can pineapple
1/2 gal. milk
1 pt. cream, whipped

Preparation

Chill milk thoroughly before adding above mixture.
When frozen in the freezer to a mush stage, add 1 pint of cream, whipped.
Finish freezing.
Makes 6 quarts.