1 cupful pearl tapioca.

Juice 1 lemon.

1/2 cupful cold water.

1 1/2 cupfuls sugar.

1 can pineapple.

3 egg whites.

Soak the tapioca over night in plenty of water. Drain and add cold water, the juice from the can of pineapple and from the lemon. Then cook in a double boiler until clear. Add the sugar to this, then the pineapple, chopped fine, and lastly, pour over the egg-whites, beaten stiff. Chill and serve with cream or custard. This can be made from fresh pineapple, if stewed and not too sweet. It will serve twelve people and will keep two or three days.