2 lb. 2 lb. marshmallows, diced
1 lg. can crushed pineapple
1 pt. whipping cream

DRESSING:

1 tsp. sugar
1/2 tsp. cornstarch
1/2 tsp. dry mustard
2 tbsp. lemon juice
2 egg yolks

Cut marshmallows with scissors dipped in glass of water. Add crushed pineapple with juice and toss. Combine ingredients of dressing in small saucepan and cook, stirring constantly until thickened.

Pour over marshmallow mixture and toss lightly until coated. Beat whipping cream until thick and fold into mixture. Cover and chill for 24 hours or more. Traditional Thanksgiving recipe.