This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pineapple Salad

1 large can pineapple, slices, cut fine or coarsely crushed.
3 Tbsp. sugar, 3 Tbsp. flour, 1 Tbsp. butter, 2 eggs, 1 doz. or more marshmallows, and 1/4 c. pecans.

Drain Fruit:–

Combine juice, sugar, flour and eggs in double boiler.

Cook until well thickened. Add butter. Cool.

Pour over pineapple and mix well.

Place into a dish that travels well, one with a lid preferably.

Fold in cut marshmallows and nuts. Reserve a few to decorate top.

This is a good traveler.

Can be made in the morning, chilled & no fear of being melted on arrival.