This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Frozen Apple Loaf

1 (8 1/2 oz) can crushed pineapple
1/2 c. sugar
1/8 tsp. salt
3 tblsp. lemon juice
2 eggs, beaten
1 c. heavy cream, whipped
2 c. diced, unpared apples
1 1/2 c. miniature marshmallows
1/2 c. finely chopped celery

Drain pineapple, reserving juice. Add enough water to juice to make 1/2 c.

Combine sugar, salt and lemon juice in a small saucepan. Gradually stir in reserved juice & eggs. Cook over low heat, stirring constantly, until thickened. Cool.

Fold in whipped cream, apples, marshmallows and celery.

Pour into slightly oiled 9x5x3″ loaf pan.

Cover with foil and freeze.

Invert on serving plate & remove loaf pan.

Garnish with chicory and whole fresh cranberries, if you wish.

Makes 8 servings.