1/3 cup butter 2 egg yolks 2 cups flour.

2/3 cup sugar creamed.

1/2 cup pineapple juice.

2 teaspoons baking powder.

Beat two egg whites very stiff and fold in last.

Pineapple Cream Filling

2/3 cup milk.

1 egg.

1 cup grated pineapple.

2 tablespoons cornstarch.

3 tablespoons sugar.

1 tablespoon lemon juice.

1/4 teaspoon salt.

Scald milk and pour over cornstarch and sugar. Cook ten minutes, then add pineapple, egg and salt. Cook until it thickens. For the icing, use four times as much sugar as pineapple juice, one teaspoon lemon juice.

Evelyn Austin, Wayne, Mich. University of Michigan.

Pineapple Cake

1/2 cup fat.

1 cup sugar.

2 egg yolks 2 cups flour 2 egg whites.

1/4 teaspoon salt.

4 teaspoons baking powder.

3/4 cup syrup drained from crushed pineapple.

Cream fat and sugar. Add egg yolks. Sift dry ingredients and add alternately with pineapple syrup. Fold in beaten whites. Bake in moderate oven twenty-five minutes.

Icing

2 egg whites stiffly beaten.

2 cups powdered sugar.

3/4 cup crushed pineapple.

Beat well and add powdered sugar until mixture holds its shape.

Doris Bunnelle, Corvallis, Ore. Oregon Agricultural College.