1 lg. can crushed pineapple
1 egg
2 heaping tbsp. flour
1/2 c. or more sugar
About 1 pt. mayonnaise

Mix sugar and flour together to keep mixture from lumping. Add this to the beaten egg. Add this paste to pineapple and cook, stirring constantly, until thickened and boiling. Cool and add around 1 pint of mayonnaise. Pour immediately into quart jar. This spread, refrigerated, keeps indefinitely.