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MARSHMALLOW SALAD

(Salads) - (The International Jewish Cook Book)







Cut up one-quarter pound of marshmallows into small squares, also
contents of one-half can of pineapple. Let the marshmallows be mixed
with the pineapples quite a while before salad is put together; add to
this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
yolk of egg into which one-half cup of oil is stirred drop by drop; cut
this with lemon juice, but do not use any sugar; to two tablespoons of
mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
lettuce-leaves.











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