Four level tablespoonfuls of cornstarch, one-half cup each of pineapple juice, grated pineapple, water and sugar, whites of four eggs. Put the grated pineapple, the juice, water and sugar over the fire, stir until sugar is dissolved and allow it to just reach boiling point. Stir about four tablespoonfuls of cold water into the corn starch and add to the boiling mixture; stir briskly until it has boiled one minute. Remove from the fire and beat in, a little at a time, the stiffly beaten egg whites. Beat vigorously for a moment and turn into a mould to cool. Serve very cold with a boiled custard sauce, made of the yolks of four eggs, one and one-half cups of milk, one-half cup of sugar and one teaspoonful of vanilla.