24 Hour Salad - cooking recipe

Ingredients

2 eggs, well beaten
4 tsp. vinegar
4 Tbsp. sugar
2 Tbsp. butter or margarine
2 c. grapes, halved and seeded
2 c. crushed pineapple, drained
2 oranges, peeled and cut into pieces
1 bag miniature marshmallows
1 can Carnation evaporated cream, chilled

Preparation

Cook first 4 ingredients in a double boiler or over low heat, stirring constantly, until thick.
Let cool.
Beat cream until stiff.
Stir in fruit and marshmallows.
Stir in the cooled cooked mixture of the first 4 ingredients.
Let chill 24 hours before serving.