Marshmallow Salad

One pound white grapes (or 1 can white cherries), 1 1/2 pounds marshmallows, cut in cubes; 2 pint cans of sliced pineapple, cut in cubes; 1 pound shelled pecans or 2 cups English walnuts. Drain all juice off pineapples and put other ingredients together in large bowl. Let set for 5 or 6 hours.

Dressing: 1 teaspoonful salt, 1 small teaspoonful dry mustard, 1 tablespoonful sugar, 1 tablespoonful flour, 1 tablespoonful butter.

Mix above thoroughly and add yolks of 6 eggs (or 3 whole eggs), a dash of red pepper and 5 tablespoonfuls of vinegar. Cook in double boiler until thick. When partly cooked add 2 tablespoonfuls of plain cream and beat until smooth. When all is cold add 1 pint of whipped cream.

Do not mix dressing with other part until ready to serve.

The above recipe serves 20 persons very generously.