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1 lb. white grapes, cut in
1 lb. almonds, blanched
1 large can pineapple chunks
1/2 lb. miniature marshmallows
juice of one lemon
1/2 pt. whipped cream

4 egg yolks
1 c. milk
1/4 tsp. dry mustard
1/2 tsp. salt (add when cool)

Prepare the fruit, nuts and marshmallows in a large
dish. Boil the custard until smooth. Let stand until quite
cold, then add 1/2 teaspoons salt and mix with the fruit. Stir
in thoroughly the juice of one large lemon. When this is very
cold add a cup of stiffly whipped cream. Let all stand in
refrigerator for at least 12 hours.

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