Fruit Salad

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Ruth C. Palmer

Four egg yolks, beaten; juice of 1 lemon, 1/4 teaspoonful dry mustard. Cook in double boiler till thick. It will get lumpy but will work out when cold. When cold add a little at a time 1 pint of cream, well whipped. Pour it over the following and mix and allow to stand over night in cold; 1 large can pineapple, cut in pieces; 1 pound white grapes, seeded; 1/4 pound marshmallows. Before serving add walnut meats. Without mustard it makes a nice dessert.