1	Cup	Evaporated milk
3	Cups	Sugar
2	Tbls.	Butter
1	Cup	Crushed pinapple, drained
2	Tsp.	Lemon juice

Combine milk, sugar and butter in a saucepan. Heat slowly to boiling point. Add crushed pineapple and cook over medium heat to the soft ball stage (235 degrees), stirring constantly to prevent burning. Allow about 25 minutes. Cool. Add lemon juice. Beat until crystaline. Pour into a buttered pan.