Velvet Salad - cooking recipe

Ingredients

1 lb. grapes
1 lb. marshmallows
1 can sliced pineapple
1 pt. cream, whipped stiff
3 egg yolks
1 lemon, juice extracted

Preparation

Seed and half the grapes (may substitute fruit cocktail).
Cut marshmallows and pineapple in small pieces.
Mix with cream.
Cook the yolk of 3 eggs with juice of 1 lemon until thick.
Cool and stir in fruit mixture, blending well.
Place in refrigerator until serving time.
This can be made the day before serving.