SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. THEN ADD TO THE EGG MIXTURE ALTERNATELY WITH MILK. MIX THOROUGHLY IT WILL BE ALMOST FLUID IN CONSISTENCY. NOT A HEAVY OR THICK BATTER. POUR THIS BATTER OVER THE PINEAPPLE AND BROWN
BAKE IN SLOW OVEN (325)for about 40 minutes or until done. Use knive to loosen edge. Cool for about 5 minutes and then invert onto a serving plate. serve with whipping cream. Good both warm and cold.