Frog-Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt, divided
1 3/4 c. pineapple juice (from canned pineapple)
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. oil
1 (16 oz.) box acini de pepe (pasta)
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple bits
1 (20 oz.) can crushed pineapple
1 (9 oz.) Cool Whip

Preparation

Drain canned fruit; reserved 1 3/4 cups pineapple juice. Combine sugar, flour and 1/2 teaspoon salt.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat until thick. Add lemon juice and cool.
Bring water, 2 teaspoons salt and oil to a boil.
Add pasta.
Cook at rolling boil until pasta is done, 7 to 9 minutes.
Cool.