1 lb. white grapes, sealed
1 can peaches, cut up
1 can pineapple chunks
1 c. miniature marshmallows
3 egg yolks
1/2 tsp. dry mustard
1/4 tsp. salt
Juice of one lemon
3/4 pt. cream, whipped
Pecans (for garnish)

In a double boiler cook egg yolks, mustard, salt and lemon juice, stirring constantly. When cool, add whipped cream, mixing well. Add fruit and marshmallows; let stand 24 hours. Serve on lettuce leaves, garnish with pecans