Take 1 tin pineapple, 4 oz. cornflour, 1 oz. sugar, ½ teaspoonful salt; whites of 3 eggs, 6 drops essence lemon, ½ oz. butter, liquid from pineapple and enough water to make 2 pints. Put pineapple liquid and water and the butler on to boil, mix cornflour, sugar and salt with a little cold water, and stir into the liquid until thick: then stir in stiffly-beaten whites. Cut up pineapple and either stir in or put on top. Make custard with the yolks of eggs and serve with it.
Take 1 tin pineapple, 4 oz.