|Canned sliced pineapple||20 Ounce (1 No 2 Size Can)|
|Skim milk/Evaporated milk||4 Tablespoon|
|Chopped pecans||1 Cup (16 tbs)|
|Butter||1 1⁄2 Teaspoon|
|Flour||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Whipping cream||1⁄2 Pint|
Cut the sliced pineapple into cubes and dice the marshmallows into small pieces.
Combine the pineapple and marshmallows with the chopped pecans.
Make a dressing as follows: Mix thoroughly together the salt, flour, dry mustard, and cream or evaporated milk.
Add butter, egg yolks, and vinegar, and mix all thoroughly.
Cook this mixture in the top of a double boiler, stirring constantly until it is thick enough to pour from the vessel without sticking.
Pour the hot dressing over pineapple marshmallow nut mixture.
Set in the refrigerator and chill for 2 or 3 hours or overnight.
Whip the cream and fold it into the chilled mixture just before serving.
If this has to stand a short while before serving, keep it in the refrigerator.