1/2 c. sugar
1/4 c. water
4 eggs, separated
1 c. butter (1/2 lb.)
2 c. confectioners sugar
1/2 pt. whipping cream, whipped
1 c. drained crushed pineapple
1/4 tsp. vanilla
2 tbsp. confectioners sugar
2 dozen lady fingers or strips of sheet sponge cake

Melt sugar in water in double boiler. Heat slowly and add the beaten egg yolks gradually. Stir and cook until mixture thickens. Cool. Cream butter and sugar. Add pineapple and first cooled mixture. Beat egg whites until stiff. Add vanilla and 2 tablespoons powdered sugar. Fold this into mixture. Line bottom and sides of 8 x 12 inch large flat dish with lady fingers or sponge cake. Refrigerate for 12 hours. When serving, garnish with whipped cream and bits of candied fruit if desired. Yield 10 to 12.