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Pineapple Ice Box Cake

Mayme Morris.

Dissolve 14 C sugar in 2 T water in double boiler. Add gradually 2 beaten egg yolks, stirring until thick and smooth. Cool. Cream 12 C butter. Gradually work in 1 C Confectioner's sugar and add cool egg mixture. Add ½ C drained crushed pineapple. Fold in 2 stiffly beaten egg whites with 4 t vanilla. Pour mixture into a pan lined with split lady fingers. Place in icebox 12 hours. Garnish.

Mrs. J. A. Treptow.