24 Hour Salad - cooking recipe

Ingredients

1 lemon
1 tsp. salt
1 large can chunk pineapple
3/4 lb. cubed marshmallows
2 egg yolks
1 pt. whipped cream
1 to 1 1/2 lb. red seedless grapes

Preparation

Stir together juice of lemon, egg yolks and salt; cook until thick.
Cool.
Prepare pineapple, grapes and marshmallows.
Now stir lemon mixture into the whipped cream.
Stir into fruit mixture.
Refrigerate for 24 hours.
This salad is not to be tasted or eaten before time is up.