1.
1 (2 oz.) can crushed pineapple
3/4 c. sugar
2 tbsp. cornstarch
1 beaten egg yolk

Combine ingredients, cook until thickened. When slightly cool, add 1 tablespoon butter to cool thoroughly.

2.
8 oz. cream cheese, softened
3/4 c. sugar
1 beaten egg
1 tsp. vanilla

Beat all together until light and fluffy. Refrigerate until ready to use.

3.
1 egg + 2 egg yolks (save the whites)
2 1/2 c. flour
2 sticks butter
1 pkg. dry yeast
3 tbsp. warm milk
1 tbsp. sugar

Mix the yeast, sugar and warm milk together, let stand to foam as you mix the dough.

4. Cut the butter into flour into the size of peas. Add egg and egg yolks. Then yeast mixture. Mix until it forms a ball. Divide dough into 2 balls. Roll between wax paper with a bit of flour. Place in 13 1/4" x 9 1/2" pan. Spread cream cheese mixture, then pineapple mixture. Roll the other ball, place on top. Beat egg whites until foamy. Brush on top. Prick top crust and bake at 350 degrees for 3/4 to 1 hour.

Take the wrappers off soap when bringing it home from the store. The open soap will lend a nice scent to the cupboard, will dry out somewhat and will last longer when you use it.