1 large can sliced pineapple 1/2 pound marshmallows 1 pound almonds (in shell) blanched.

Yolks of 4 eggs.

1/2 pint cream.

1/2 pint whipping cream.

Pinch of salt.

2 tablespoons of sugar.

Place over fire in a double boiler one-half pint of ordinary cream. When partially heated, add the well beaten yolks of four eggs, pinch of salt and two tablespoons of sugar. When thick, remove from fire and set aside to cool.

While this custard is cooling, drain the juice from the pineapple and cut the fruit into long slices. To the cut up pineapple add the cut almonds and marshmallows (each cut in six pieces). Fold pineapple, almonds and marshmallows together with a fork. Then pour over this mixture the cold custard. When thoroughly mixed, fold in one-half pint of whipped cream. A tablespoon of lemon may be added if you prefer. Set in a cool place until the next day, or you can make it in the morning and put it in the ice-box until evening. This serves from twelve to fifteen persons.

Clotilde Paulson Walstad, Minneapolis, Minn.

University of Minnesota.