Pineapple Souffle Recipe

Instructions

1. Cream 1 1/2 tablespoons each vegetable shortening and flour, add 1 cup canned grated pineapple and juice.
2. Cook 5 minutes, remove from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg yolks.
3. Bake in vegetable shorteninged dish 20 minutes.
4. Serve with following sauce: Cook 2 tablespoons creamed vegetable shortening in double boiler, add 2 yolks of egg, 1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon juice, and 1/2 cup whipped cream.
5. Serve hot.