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STEPHENSON'S APPLE FARM - KANSAS CITY
MARSHMALLOW SALAD
 
1 lb. can pineapple chunks
2 eggs
2 tbsp. cider vinegar
2 tbsp. flour
1 c. whipping cream
1 tbsp. powdered sugar
1/2 lb. lg. marshmallows, quartered

Drain pineapple. Measure 1/2 of syrup into top of double boiler. Mix eggs and vinegar and flour into syrup - stir over hot water until thick. Cool. Beat cream until stiff. Beat in sugar. Fold into cooled egg mixture. Fold in pineapple and marshmallows. Chill overnight.
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