1 angel food cake
1 #2 can crushed pineapple, drained
4 eggs, separated
1 pkg. gelatin
1 pt. whipping cream
1 pt. sweet milk
1 c. sugar
2 tsp. flour
Pinch of salt

Make custard of 1 pint milk, 4 egg yolks, 1 cup sugar, 2 teaspoons flour and salt.

Add: 1 package gelatin dissolved in 1/2 cup pineapple juice to the custard while hot. Fold in 1/2 pint cream (whipped), 4 egg whites beaten stiff, and the drained pineapple.

Break up cake, pour mixture over and ice with the remaining 1/2 pint of whipped cream. Refrigerate until set. Cut in squares to serve.