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Pineapple Pudding or Pie Filling

Slice, pare, and chop a pineapple, which if not thoroughly tender and sweet should stand an hour with sugar liberally sprinkled over it. Arrange in a buttered pudding-dish slices of bread, over which pour the juice from the apple and sugar. Beat the yolks of three eggs with half a cup of sugar, adding last the whites, which should have been beaten separately. (A tablespoon of white wine and half a cup of chopped almonds will improve this.) Pour over the juicesoaked slices and bake. The pudding minus the bread may be used as pie-filling.