Sorvete de Abacate (Pineapple Ice Cream)

1 medium-sized pineapple

2 1/4 cups sugar

3 cups water

1 tablespoon butter

2 egg whites

Mix crushed pineapple (pulp and juice) with sugar and water. Add butter and well-beaten egg whites. Freeze.

Coco (Coconut) Bars

2 cups grated coconut

4 cups sugar

2 cups water

Make a syrup of water and sugar and cook to form a ball. Remove from heat and add coconut. Mix well with wooden spoon until mixture crystallizes. Spoon into desired shapes.

Manioc Pudim (Tapioca Pudding)

(Tapioca is made from the root of the manioc, or cassava, plant. See story page 48. Tapioca comes chiefly from Brazil, Java, and the Malay Peninsula.)

1 egg

2 tablespoons tapioca

1/4 cup white or brown sugar

1/4 teaspoon salt

2 cups milk

1/4 cup shredded coconut

1/3 teaspoon vanilla

Beat egg with a fork just enough to blend the yolk and white. Add tapioca, sugar, salt, and milk. Cook, stirring over moderate heat until mixture comes to a boil. Take off stove and let stand for 15 minutes. Add vanilla and coconut. Garnish with whipped cream or jelly.