Pineapple Pudding
3 cups milk
2 cups grated canned pineapple
¼ cup grated cocoanut
1 tsp. lemon extract
1½ cups cream
4 egg yolks
1 cup sugar
1 tbs. arrowroot
¼ tsp. salt
Scald milk and stir into well-beaten eggs, sugar, salt, and arrowroot. Cook mixture in double boiler, stirring constantly until it thickens. Remove from fire and when cold add cream, pineapple, cocoanut, and lemon extract. Freeze.