2 eggs
1 tbsp. sugar
3 tbsp. vinegar
A dash of salt
1 (16 oz.) pkg. miniature marshmallows
1 (16 oz.) can crushed pineapple
1 half pint whipping cream

Beat eggs well. Add sugar, vinegar and salt. Cook slowly until thicken. Whip cream until thick. Drain and reserve pineapple juice. Mix pineapple with marshmallows. Add thickened egg mix with whipped cream; blend. Add entire mixture to marshmallow mixture. Refrigerate for two hours. If salad is too dry add a small amount of pineapple juice.