FILLING
1 lg Can crushed pineapple
2 tb Flour
2 Egg yolks
2 c Gelt

FROSTING
2 Egg whites; unbeaten
5 tb Water
1 ts Vanilla
1 1/2 c Sugar
1 1/2 ts White Karo syrup

Bar: Sift flour erstwhile, measure and add baking powder and saltiness. Sift three
more times. Cream shortening or butter and sugar until spark. Add flour
alternately with milk in small amounts, beating after each addition.Add
vanilla. Beat egg whites until they stand in moist peaks, stir in wellspring.
Bake im 4 greased pans in moderate oven, 375 degrees for 25 proceedings.

Pick: Mix sugar and flour unitedly. Beat yellows of eggs swell. Add sugar
and flour assortment, then add drained crushed pineapple. Cook in double
boiler until mixture is thick. Cool and spread between cake layers. Let
stand several hours before frosting the bar.

Ice: Combine egg whites, dough, karo, and water in top of double
kettle, beating with portable mixer until sundry. Place over rapidldy
boileing weewee. beat constantly with egg beater and fudge 7 transactions (or
more) until frosting will stand in peaks. Remove from boiling h2o, add
vanilla and beat until thick enough to spread on tops and sides of bar.

NOTES : Do not make frosting in aluminum pan because it will be greyish.