Mix thoroughly in top of double boiler 2 unbeaten egg whites,
1½ cups sugar,
5 tablespoons canned pineapple sirup (drained from crushed pineapple),
1 teaspoon light corn sirup and ⅛ teaspoon salt.
Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon vanilla, ½ teaspoon orange extract and beat till cool and thick enough to spread. Fold in ½ cup crushed pineapple. Yield: frosting for tops and sides of two 9″ layers.