1 c. sugar
1 tbsp. flour
2 1/2 tbsp. salt
2 eggs (beaten)
1 3/4 c. pineapple juice
1 tbsp. lemon juice

Combine sugar, flour and 1/2 tsp. salt. Gradually stir in the eggs and pineapple juice. Cook mixture over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature.

Bring 3 quarts water, 2 tablespoons salt, 1 tbsp. cooking oil to boil. Add 1 (16 ounce) package Acini de Pepe (B-B size macaroni). Cook until done. Drain and rinse well, cool.

Combine egg mixture with macaroni and mix well. Refrigerate overnight covered. Add the following. Mix lightly; chill. 2 (20 oz.) cans pineapple chunks 2 (20 oz.) cans pineapple, crushed

Drain these and add: 1 c. miniature marshmallows 1 c. coconut