Angel Salad - cooking recipe

Ingredients

1 lb. marshmallows, cut in quarters
1 large can pineapple tidbits
1 c. pecans or English walnuts
1 c. whipping cream
juice of 1 lemon
1 egg, separated
2 Tbsp. sugar
1 Tbsp. flour

Preparation

Take juice from pineapple and juice from lemon and add yolk of egg, sugar and flour. Cook until thickened. Add to 1 beaten egg white. Cool. Stir into marshmallows and pineapple. Add whipped cream that has been slightly sweetened.