Twenty-Four Hour Salad - cooking recipe

Ingredients

1 tsp. unflavored gelatin
2 Tbsp. cold water
2 egg yolks
1/4 c. sugar
1/2 c. milk
1 c. heavy cream, whipped
2 c. Tokay grapes, seeded and halved
1 (1 lb. 4 oz.) can pineapple chunks, drained (2 c.)
1/2 lb. marshmallows, cut into pieces
1 c. chopped blanched, toasted almonds
1/4 c. lemon juice

Preparation

Soak the gelatin in cold water for 5 minutes.
Beat egg yolks slightly in a saucepan; add sugar and mix.
Add milk gradually, stirring constantly.
Stir and cook mixture until thickened. Remove from heat; add soaked gelatin and stir until dissolved. Fold in whipped cream and remaining ingredients.
Chill about 24 hours.
Yield:
8 servings.