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Fruit Salad (Env Knox Gelatine T cold water)

1 env. Knox Gelatine 2 T cold water 1 T melted butter Yolks 2 eggs 3 T sugar 1 t salt 1/3 t paprika Olga M. Marshall.

Chicago, Ills.

Pinch cayenne pepper 2/3 C milk 1/3 C vinegar 2 T canned pineapple juice 1 C fruit (cherries, orange pulp and pineapple) 1 C heavy cream, whipped Soak gelatine for five minutes; add melted butter, yolks of eggs, sugar, salt and paprika. Place in double boiler. When warm gradually add milk, then vinegar and pineapple juice. Cook until thick and add gelatine. Remove from fire and beat two minutes. When cool, add fruit, then the whipped cream and the beaten whites of two eggs. Mouldserve with mayonnaise. 6 slices pineapple 2 C marshmallows 1 C blanched almonds