24 Hour Luncheon Salad - cooking recipe

Ingredients

2 eggs, beaten
4 Tbsp. vinegar
4 Tbsp. sugar
2 Tbsp. butter
2 c. white cherries
2 c. pineapple
2 c. oranges
2 c. miniature marshmallows

Preparation

Put eggs in double boiler, add vinegar and sugar, beating constantly and cook until thick and smooth.
Remove from heat; add butter and let cool.
Mix fruit and marshmallows together with cooled, cooked mixture.
Let set for 24 hours.
Maraschino cherries can be added for color.
It can be put in freezer.