Twenty-Four Hour Salad - cooking recipe

Ingredients

1 egg
2 Tbsp. lemon juice
2 Tbsp. sugar
pinch of salt
1/2 c. heavy cream, whipped
12 large or 48 small marshmallows, quartered
1 c. pineapple tidbits, drained
1 c. sliced orange sections
1 c. seedless grapes
1 c. sliced bananas
10 maraschino cherries, quartered
1/2 c. toasted almond slivers
crisp salad greens

Preparation

In a double boiler, beat egg with a fork; stir in lemon juice, sugar and salt.
Cook over boiling water, stirring constantly, until mixture thickens.
Remove from heat and allow to cool completely.
Fold in whipped cream, marshmallows and fruits. Refrigerate for 24 hours.
To serve, fold in almonds and arrange on crisp greens.