Twenty-Four Hour Salad - cooking recipe

Ingredients

2 to 3 egg yolks, beaten
2 Tbsp. sugar
2 Tbsp. lemon juice
2 Tbsp. pineapple juice
1/8 tsp. salt
1 Tbsp. butter
1 c. whipped cream
2 c. white cherries or white seedless grapes
2 c. pineapple tidbits, drained
2 c. miniature marshmallows
1 c. mandarin oranges or 2 oranges
1/2 to 1 c. maraschino cherries, diced
1/2 to 1 c. blanched toasted almonds, slivered

Preparation

Combine egg yolks, sugar, lemon juice, pineapple juice, salt and butter in double boiler.
Cook over hot water until thick. Cool.
Fold in whipped cream.
Gently stir in fruits, marshmallows and nuts.
Chill 24 hours.