3 cups milk
2 cups grated canned pineapple
1/4 cup grated coconut
1 teaspoon lemon extract
1 1/2 cups cream
4 egg yolks
1 cup sugar
1 tablespoon ground arrowroot powder
1/4 teaspoon salt

Scald milk and turned into well beaten eggs, sugar, salt and arrowroot powder. Cook this mixture in a double boiler, stirring constantly, until it thickens. Remove from heat and when cool add cream, pineapple, coconut and lemon extract. Freeze.

3 chestnuts, cooked and broken into small pieces
maraschino syrup
3 cups milk
1/2 teaspoon salt
1 1/2 cup sugar
5 egg yolks
2 cups heavy cream, whipped
1/4 cup pineapple juice
1 1/2 cups chestnuts, cooked, pressed through a seive
1/2 cup chopped candied fruit
1/4 cup seedless raisins

Soak broken chestnut pieces overnight in maraschino syrup. Scald milk in top of a double boiler. Beat salt, sugar and egg yolks together and add milk gradually, stirring constantly. Return to double boiler and cook until thickened, stirring constantly. Strain, cool and add whipped cream, pineapple juice and chestnut purée. Turn half of mixture and mold or freezing tray of refrigerator. To the remaining half of mixture, add candied fruit, raisins and broken chestnut pieces. Fill top half of mold with this mixture and freeze. When the firm unmold and serve with whipped cream flavored with maraschino syrup and small pieces of cooked chestnuts. This Nusselrode Recipe serves eight.

3 ounces cream cheese
3/4 cup heavy cream
2 tablespoons lemon juice
1 tablespoon sugar
2/3 cup shredded pineapple
1 cup small thin avocado slices
1/4 cup chopped dates
1 cup thinly sliced peaches
dash of salt
12 maraschino cherries, halved

Cream the cream cheese with a mixer then add 1/4 cup cream gradually, stirring until smooth. Add lemon juice and sugar. Whip remaining 1/2 cup cream thick but not stiff and fold into the cream cheese mixture. Combine carefully with prepared fruit. Freeze. Serves 8 to 10.

1 1/2 cups vanilla wafers
1/2 cup chopped nuts
8 ounces candied fruit
2 1/2 cups crushed pineapple, drained
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 marshmallows
1/8 cup hot pineapple juice (reserved from crushed pineapple)
1 cup whipping cream

Dissolve marshmallows and hot pineapple juice; add all other ingredients except for cream; mix well. Whip heavy cream until stiff and fold into mixture. Line pan with vanilla wafers, leaving some crumbs to sprinkle on top. Add mixture and sprinkle with vanilla crumbs over top; freeze until firm. Remove from pan; slice and serve. Recipe makes 8 servings

1 package coconut macaroon mix
2 cups commercial sour cream
2 tablespoons brown sugar
2 cups cubed sweet fresh or canned pineapple
1 cup strawberries, sliced, drained, sweetened

Prepare macaroons as directed on package. Cool. Finely crumble 10 macaroons into a bowl; blend in sour cream and sugar. Cover and chill for two to three hours. When serving, layer chilled fruits and sour cream mixture in Parfait glasses or dessert dishes; serve immediately. Recipe makes six to eight servings.

20 ounces pineapple chunks
3 ounces lemon Jell-O
1 cup evaporated milk
2 tablespoons lemon juice
1 cup chopped celery
1/2 cup chopped nuts
1/3 cup mayonnaise

Drain pineapple; reserve syrup. Heat 1 cup pineapple syrup to boiling; pour over Jell-O. Stir to dissolve. Chill until thickened. Chill evaporated milk in freezer until crystals form; whip until stiff. Add lemon juice; whip very stiff. Add remaining ingredients to gelatin; fold into whipped milk mixture along with pineapple chunks. Place in tall glasses; chill until firm. Recipe makes 6 servings.

1 pint strawberries
1/2 cup crushed pineapple and juice
2 tablespoon sugar
1 pint strawberry ice cream

Hull strawberries and crush. Cook pineapple sugar until sugar is dissolved. Cool slightly and pour over strawberries. Play some of mixture in bottom of parfait glasses; add small ball of ice cream; cover with strawberry mixture and add another ball of ice cream. Top with whipped cream. Serves six.

1 cup sour cream
1 cup flaked coconut
1 cup pineapple chunks
1 cup mandarin oranges
1 pint orange ice or one lemon cream

Combine all ingredients except the ice and chill thoroughly. Spoon into parfait glasses alternating with lime or orange ice.

3 bananas, mashed
Juice of 3 oranges
Juice of 3 lemons
8 ounces crushed pineapple
3 cups sugar
3 cups evaporated milk
1/2 cup chopped cherries

Mix everything together and pour into an ice cream freezer can. Pack ice and salt around can and freeze. Makes one gallon.