Velvet Salad - cooking recipe

Ingredients

1 lb. almonds, blanched and chopped
1 lb. malaga grapes, cut
1 lb. marshmallows, cut in four
1 can pineapple, sliced and cut

Preparation

Juice from 1 can pineapple; cook in double boiler.
Add pinch of salt and mustard.
Let come to a boil.
Add yolks of 4 eggs, beaten.
Let cool.
Stir in pint whipped cream, mix with fruit. Let stand 24 hours.