1 (8 oz.) can crushed pineapple
1/2 c. sugar
3 tbsp. lemon juice
Dash of salt
2 eggs, beaten
2 c. finely chopped apple
1/2 c. finely chopped celery
1 c. whipping cream, whipped

Drain pineapple, reserve syrup. Add enough water to pineapple syrup to make 1/2 cup. Combine pineapple syrup, sugar, lemon juice, salt, and eggs in a saucepan, and mix well. Cook over low heat, stirring constantly, until smooth and thickened.

Spoon into a bowl and chill thoroughly. Fold in pineapple, apple, celery and whipped cream. Spoon into 8 inch square pan. Cut into squares to serve. Yield: 9 servings.