1 (#2) can crushed pineapple
1/4 c. sugar
1/2 tsp. salt
2 tbsp. flour
1 egg
2 tbsp. lemon juice
1 tsp. grated lemon peel
3/4 c. whipping cream
1/4 lb. marshmallows

Drain crushed pineapple; reserve syrup. Combine sugar, salt, flour, in saucepan. Add egg and blend thoroughly. Stir in pineapple syrup. Cook stirring constantly until thick and smooth. Remove from heat and add lemon juice and peel. Cover and chill. Whip cream stiff and fold into pineapple mixture. Fold in marshmallows, cut in quarters and crushed pineapple. If desired, 1/4 cup quartered cherries. Chill 4-6 hours or overnight.