Pineapple Chiffon Cake

Directions

1. 1
   Mix together in top of double boiler gelatin, sugar, and salt.
2. 2
   Beat egg yolks slightly, stir in pineapple and syrup.
3. 3
   Add to gelatine mixture.
4. 4
   Cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).
5. 5
   Remove from heat and stir in lemon juice.
6. 6
   Chill to unbeaten egg white consistency.
7. 7
   Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand).
8. 8
   Fold into gelatine mixture.
9. 9
   Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat twice and finish with a layer of the chiffon mixture.
10. 10
    Chill until firm.