24 Hour Salad - cooking recipe

Ingredients

1 (20 oz.) can pineapple tidbits
3 egg yolks
3 Tbsp. sugar
2 Tbsp. vinegar
dash of salt
1 Tbsp. butter
1 (16 oz.) can pitted sweet cherries, drained
2 pared oranges, cut up and drained
1 c. whipping cream, whipped
2 c. miniature marshmallows

Preparation

Drain pineapple, reserving 2 tablespoons syrup.
In top of double boiler, beat egg yolks slightly.
Add reserved syrup, sugar, vinegar, salt and butter.
Place over hot (not boiling) water.
Cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes).
Cool to room temperature.