Fruit Salad - cooking recipe

Ingredients

1 large can Queen Anne cherries
1 large can sliced pineapple
1/4 lb. blanched almonds
1 small box marshmallows
1/2 pt. whipping cream
1 egg
1 c. milk
juice of 1 lemon
1 small tsp. dry mustard
pinch of salt

Preparation

Make custard of egg, milk, juice of lemon, dry mustard and pinch of salt.
Scald the milk; stir in beaten eggs, mustard and salt.
Add lemon juice last.
When cool, pour over fruit, almonds and marshmallows; then fold in the whipped cream.
Refrigerate at least 12 hours before serving.