Fruit Cups
Lemons, juice and rind, 12.
Powdered sugar, 2½ pounds.
Ice.
Ripe pineapple, 1.
Water, 2 quarts.
Put into a dish the juice of the lemons and the rind sliced very thin. Slice the pineapple into another dish and pour over it half a pound of the powdered sugar. Let stand overnight. In the morning strain off the juices and add the rest of the sugar and the water. Stir till the sugar is dissolved, then strain through a coarse cloth, and serve with crushed ice.