1 can of grated pineapple, ¾ pint of tapioca, juice of 2 lemons, whites of 2 eggs. Soak tapioca over night in cold water enough to cover, in the morning cover with hot water, cook until perfectly clear, stirring constantly about 1 hour, adding sugar and lemon the last half hour. When taken from the fire stir in the beaten whites of 6 eggs; and when cold add pineapple. To be eaten with cream, very good in summer.