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Pineapple Cake

Beat together one and one-half cups sugar, and one-half cup butter. When creamy add one cup of sweet milk and two and a half cups of flour through which has been sifted one teaspoon of baking powder and a saltspoon of salt. Flavour with a few drops of almond and vanilla. Lastly beat in lightly the whites of four well-whipped eggs and bake in one loaf. Do not ice till cake is cold. For icing the top and sides soak one-third box gelatine in a little water, then beat till quite dissolved. In a separate bowl whip well the whites of two eggs, adding to them when stiff, one-half cup sugar, the dissolved gelatine, and two cups grated pineapple. Stand in a cold place for half a day before serving.

Or a more simple batter may be made and baked in layers, the filling to be made of one pint whipped cream and one cup grated pineapple sweetened to taste.