24 Hour Salad - cooking recipe

Ingredients

1 (No. 2) can pineapple tidbits (2 1/2 c.)
1 lb. can pitted white cherries (2 c.)
3 egg yolks
2 Tbsp. vinegar
2 Tbsp. sugar
dash of salt
1 Tbsp. butter or margarine
2 medium oranges, pared and diced
2 c. small marshmallows or 16 large ones, cut in eighths
1 c. whipping cream, whipped

Preparation

Drain pineapple, reserving 2 tablespoons syrup.
Drain cherries.
In top of double boiler, heat egg yolks slightly; add reserved pineapple syrup, the vinegar, sugar, salt and butter. Place over hot (not boiling) water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes).
Cool to room temperature.
Combine well drained oranges, pineapple, cherries and the marshmallows.
Pour custard over and mix gently.
Fold in whipped cream.
Pour into serving bowl.
Cover and chill 24 hours.
Trim with fresh fruit.
Makes 6 to 8 servings.