1/2 pound marshmallows
4 slices pineapple, cut small
1/2 cup pecan meats
2 tablespoons of sugar
2 tablespoons of lemon juice
2 eggs
1/2 pint whipping cream
Cut marshmallows in small pieces. Beat yolks of eggs; add lemon juice and sugar, cook in double boiler until thick. Pour over marshmallows while hot. Add nuts and pineapple. Whip the cream and stir in well. Whip white of eggs in the cream. Serve plain or on lettuce leaf.
Submitted by Mrs. Edna N. Peper of St. Louis, Mo.
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