Twenty Four Hr. Salad

This is one of my great grandmother's recipes. It is written on a friable piece of paper that scares me to handle it. But the recipe is very intriguing to me. Intriguing maybe enough to actually make.

One of the things that I like about this recipe is the commentary. It is written on this folded piece of paper and in the margins are: "Very good", "Best of its kind", "Very Special", "Do not loose kuz can't be beaten", "a large amount of tart-sweet nutricious food, also very good at pot luck". And then she signed her name, Hannah Perchert and given the signature, I would guess this was from early in her life, likely pre-1920.

Twenty Four Hr. Salad (Very good)

• 2 cups spaghetti boiled, blanched and cooked.
• 6 apples cut up
• 1 no.2 can crushed or diced pineapple drained.
• Boil a dressing of 1/2 cup lemon juice, 4 eggs, 1 cup powdered sugar (no other kind). Beat or stir well while boiling, only takes a few minutes of cooking. If too thick, thin with pineapple juice. Cool.
• Mix in diced pineapple, apples. Blend well.
• Add cooked spaghetti.
• Let stand overnight in a cool place.
• Whip one cup of cream and add a little sugar.
• Add 2 bananas and fold into salad and its ready to serve.
• Keep in a cool place. Red or green cherries may be added for color, also a few marshmallows.
• I omitted the cream and used all the pineapple juice, (not so rich.
• From Mrs. Fred (Ida) Nierenberg
• This makes a lot.
• Extra good