2 (3 oz.) pkgs. lemon jello
1 c. boiling water
2 c. gingerale
1 c. pineapple juice
1/2 tsp. salt
1/4 tsp. dry mustard
2 tbsp. sugar
2 c. crushed pineapple, drained
2 c. finely chopped celery
2 c. apple, peel on, diced

Combine jello and boiling water, stirring until dissolved. Add gingerale and pineapple juice, salt, dry mustard, and sugar. Chill until mixture thickens. Fold in pineapple, celery, and apple. Pour into mold and chill until firm.

DRESSING:

4 egg yolks
1/4 tsp. salt
1/4 tsp. dry mustard
4 tbsp. vinegar
4 tbsp. sugar
24 marshmallows
1 pt. whipped cream

Combine beaten egg yolks, salt, mustard, and vinegar. Cook in double boiler until thick. While mixture is still hot, add the sugar and marshmallows. Continue to heat in double boiler until marshmallows have melted, stirring frequently. Cool, but do not allow to thicken. Fold in the whipped cream; chill. Serve in bowl alongside molded salad.