1 can of Hawaiian crushed pineapple.
1/4 cupful of butter.
2 1/2 cupfuls of flour.
2 teaspoonfuls baking powder 1 1/2 cupfuls of sugar.
Drain the pineapple, beat the butter to a cream, add yolks of eggs, beat and gradually add the sugar. When very light add the pineapple juice. Mix the baking powder and flour and sift twice. Add them to the first mixture, beat the whites, stir them in carefully last and bake the mixture in three layers.
To make the filling, put a pint of milk in a double boiler, add a level tablespoonful of cornstarch, moisten in one-fourth cupful of cold milk, cook five minutes, add the yolks of two eggs beaten with one-fourth cupful of sugar. Cook a moment, take from the fire, beat it a minute with an egg beater, beat the whites of the eggs stiff, add two tablespoonfuls powdered sugar, beat until dry. On one layer (baked) heap the meringue, and on it dust heavily powdered sugar. Return to the oven and brown. Put one of the remaining layers on a platter; cover thickly with the pineapple filling; add the other layer, then the rest of the filling, and top with the layer which has the meringue on it. Pour the cream in the bottom of the dish and serve.
1 can sliced pineapple.
1/2 cupful sugar.
Drain off the pineapple juice, add the sugar, and bring to boiling point. Beat the eggs well and pour the pineapple juice over them. Return to double boiler and cook till thick like a custard, stirring constantly. In the meantime, bake the pastry over a deep inverted pie-plate, pricking it, especially about the edge, so that it will retain the shape of the tin. Just before serving time spread the custard on the shell, lay on this the sliced pineapple which should be cut up, and heap with cream.