3 egg yolks
1/2 tsp. salt
1/2 tsp. mustard
1 tbsp. sugar
1 1/2 tbsp. vinegar
1 1/2 tbsp. water
1/2 tbsp. butter
1 c. cream
1/2 lb. marshmallows
2 cans pineapple

Cook together egg yolks, salt, mustard, sugar, vinegar, water and butter. Mix, stirring constantly. Cook until thick; cool. Whip cream, then beat into above dressing. Add marshmallows and pineapple. Refrigerate at least 24 hours before serving.