4 eggs
1 1/4 cups sugar
2 1/2 cups crushed pineapple
2 tablespoons butter
1 package lemon Jell-O
1 cup chopped nuts
1 pound vanilla wafers

Beat egg yolks and sugar and one half cup pineapple juice until thick. Remove from heat and add butter, Jell-O, pineapple and rest of juice. Let cool and add nuts. Fold in stiffly beaten egg whites. Roll or grind vanilla wafers until fine. Put a layer of vanilla wafer crumbs in the bottom of a long Pyrex dish, then pineapple mixture. Top with rest of vanilla wafer crumbs. Refrigerate for one to two hours or until chilled. Serve with whipped cream. Recipe makes 8 to 12 servings of Pineapple Icebox Cake.

1 pound butter
1 box light brown sugar
8 eggs, well beaten
4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound dates, chopped
1/2 pound nuts, chopped
1 cup dark Karo syrup
1 cup honey
1/4 cup cooking sherry

Sift flour, spices and baking powder together two or three times. Cream butter and sugar well. Add eggs, fruits, nuts and liquids, gradually beating in flour mixture. Line greased cake pan with heavy brown paper. Grease paper also. Bake in a slow 250° F. oven for three or more hours. Cool, wrapped in store for about three weeks to mellow before using.

6 eggs, separated
1/2 cup pineapple juice
1 tablespoon lemon juice
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1 1/2 cups sugar
1/4 teaspoon salt

Beat egg jokes until thick and lemon colored. Add pineapple juice and lemon juice. Beat until well combined. Sift flour, baking powder and 3/4 cup sugar together two times. Add to your mixture. Wash beaters. Beat egg whites with salt until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold batter into egg whites. Bake in ungreased 10 inch tube pan at 325° F. about one hour. Invert; let cool on wire rack.

2 cups apples, tart, paired and sliced
1 tablespoon lemon juice
9 ounces crushed pineapple, drained
1 pound whole cranberry sauce
1 cup quick cooking oats
3 1/2 cups brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
dash of salt
1/3 cup butter or margarine

Toss apple slices with lemon juice; place in a 10 x 6 x 1.5 inch pan. Spoon pineapple and cranberry sauce evenly over apples. Toss dry ingredients with a fork until evenly mixed. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350° F. until fruit is done (about 30 minutes). Recipe makes six servings of Hawaiian Fruit Crumble.

1/2 cup butter or margarine
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup crushed pineapple, with juice
2 1/2 cups sifted cake flour
1/8 teaspoon salt
2 1/2 teaspoons double acting baking powder
1/4 cup water
3 eggs, separated
whipped cream

Cream butter or margarine. Add sugar gradually while continuing to cream. Add pure vanilla extract and pineapple. Mix and sift flour, baking powder and salt. Add alternately with water. Beat egg whites stiff; fold in. Bake in 2 greased and floured 8 inch layer cake pans in moderate oven (350° F.) for 35 to 40 minutes. Cool, wrap, seal, label and freeze. To serve, fill and top with whipped cream. Garnish with bits of drained, crushed pineapple.

1 stick butter or margarine
2 cups sugar
3 egg whites
19 ounces crushed pineapple
3 ounces shredded coconut
1 cup black walnut meats
1 teaspoon pure vanilla extract
1 package vanilla wafers

Cream at butter and sugar until light and fluffy. Add beaten egg whites and combined with nut meats, coconut, pineapple and vanilla extract. Place an even layer of wafers in bottom of casserole. Add a thin layer of filling on top of wafers. Repeat until all of filling is used. Place in refrigerator overnight. Remove from casserole by placing in warm water for a few minutes. Recipe makes six servings of Cookless Cake.

2 lemons, juice from
14 ounces sweetened condensed milk
20 ounces drained, crushed pineapple
1 package vanilla wafers

Combine lemon juice and milk, add drained, crushed pineapple and stir. Place layer of mixture and ungreased 8 x 12 inch baking dish. Over this mixture place 1 layer of vanilla wafers. Continue alternating until all of the lemon juice, milk and pineapple are used. Top with vanilla wafers. Refrigerate until ready to serve. Recipe makes eight servings of Pineapple Bakeless Cake.

10 inch sponge cake
2 cups very sour cream
20 ounces drained, crushed pineapple
3 1/2 ounces flaked coconut
1/4 cup packed brown sugar
11 ounces drained mandarin orange sections

Cut cake crosswise into three layers. Combine sour cream, crushed pineapple, coconut flakes and brown sugar. Place the bottom layer of cake on serving platter; top with 1/3 of the pineapple mixture. Add second layer of cake; top with another third of pineapple mixture. Top with final cake layer and remaining pineapple mixture top with mandarin orange sections. Chill until ready to serve.