pineapple, crushed with juice
1Mix together in top of double boiler gelatin, sugar and salt.
2Beat egg yolks slightly, stir in pineapple and syrup; add to gelatin mixture and cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).
3Remove from heat and stir in lemon juice.
4Chill to unbeaten egg white consistency.
5Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand); fold into gelatin mixture.
6Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies.
7Repeat twice and finish with a layer of the chiffon mixture.
About Pineapple Chiffon Cake