Fruit Cocktail Salad - cooking recipe

Ingredients

3 large cans fruit cocktail, drained
1 3/4 c. milk
2 egg yolks, beaten
1 stick butter or margarine
3 Tbsp. flour
2 Tbsp. sugar
2 tsp. lemon juice

Preparation

In a saucepan, melt butter.
Add the flour, milk and sugar; whisk continuously until the mixture has the consistency of pudding.
Add the beaten egg yolks and bring to a boil.
Remove from the heat and add the lemon juice.
When cool, mix with the fruit.
May also use any fresh fruit.
Refrigerate 24 hours before serving.