Cabbage Pineapple Salad Muriel of Arlington

4 cups shredded cabbage     

1 can diced pineapple, drained - reserve juice

1 cup miniature marshmallows

Blend well, set aside.   For the dressing:

2 Tablsp sugar                      1 teasp salt                   2 Tablsp flour

1/2 teasp dry mustard      1/2 cup whipping cream, whipped

2 egg yolks                        1/2 cup milk                     1/2 cup pineapple juice

Combine dry ingredients in a saucepan, then add in the eggs,

milk and juice.  Cook, stirring often until thickened.  Take off heat

and let cool.  Stir in the cream.  Fold into the salad and chill until

ready to serve.  Stir again.