Twenty-Four Hour Fruit Salad - cooking recipe

Ingredients

3 egg yolks, beaten
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. pineapple syrup
1 Tbsp. margarine
dash of salt
2 c. drained, canned pitted Royal Anne cherries (two 17 oz. cans)
2 c. canned pineapple tidbits (one 20 oz. can)
2 pared oranges, cut in pieces, drained
2 c. tiny marshmallows or 16 large, cut in pieces
1 c. heavy cream, whipped

Preparation

Combine egg yolks, sugar, vinegar, pineapple juice, butter and salt in top of double boiler.
Cook over hot, not boiling, water until thick, stirring constantly.
Cool, then mix with cherries, pineapple, oranges and marshmallows.
Fold in whipped cream; spoon gently into serving bowl.
Cover; chill for 24 hours in the refrigerator.
One-half to 2 cups of Cool Whip may be used instead of whipped cream.