Pineapple Pudding

2 ¾ cupfuls hot milk
¼ teaspoonful salt
¼ cupful cold milk
½ can grated pineapple
¼ cupful sugar
whites of three eggs
1/3 cupful cornstarch

Mix sugar, cornstarch and salt, mix with cold milk. Add to scalded milk and cook in double boiler ten minutes, stir constantly. Add grated pineapple, and when cool fold in stiffly beaten whites of eggs. Pour into a mould and serve cold with cream or soft custard.