Pineapple Egg Punch Recipe

1 quart milk, chilled
2 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
9 ounces crushed pineapple

Scald 1 cup of the milk in a double boiler. Beat egg yolks until thick and light-colored along with sugar and salt. Pour scalded milk over egg yolk mixture, stirring until blended. Cover, place in a refrigerator and chill. Just before serving add rest of milk and the pineapple pulp and juice. Then beat egg whites until stiff. Fold egg whites into rest of mixture. Serve at once. Recipe makes five servings.

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