Twenty-Four Hour Salad - cooking recipe

Ingredients

3 beaten egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. pineapple syrup
1 Tbsp. butter or margarine
dash of salt
2 c. drained, canned, pitted white cherries
2 c. drained, canned pineapple tidbits
2 pared oranges, cut up
2 c. tiny marshmallows or 16 large ones, cut in eighths
1 c. whipping cream, whipped

Preparation

Combine the first 6 ingredients in top of double boiler.
Cook and stir over hot, not boiling, water until thick.
Cool.
Stir in fruits and marshmallows.
Fold in whipped cream.
Spoon gently into serving bowl; chill 24 hours.
Trim with orange sections and green seedless grapes.