PINEAPPLE AND MARSHMELLOW SALAD
1 large can pineapple
1 pint whipping cream
Juice 1 lemon
1/2 lb. soft marshmallows
1 level teaspoon salt
1 teaspoon paprika
Cut marshmallows in quarters and the pineapple in same
size pieces, put in bowl and pour over juice from pineapple.
Let stand in ice chest two hours. Near serving time — whip
cream, add salt, paprika and lemon juice, mix well. Put
lettuce on salad plates, drain pineapple and marshmallows, put
large spoonful on lettuce, then cover with large spoonful
whipped cream dressing. This will serve nine persons.
Tuesday, November 26, 2013
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