Twenty-Four Hour Salad - cooking recipe

Ingredients

2 eggs, beaten
4 Tbsp. vinegar
4 Tbsp. sugar
2 Tbsp. butter
1 pt. whipping cream, whipped
2 c. white cherries, halved
2 c. pineapple chunks, drained
2 c. orange slices, drained
2 c. marshmallows, quartered

Preparation

Put eggs in top of double boiler; add vinegar and sugar.
Beat constantly until mixture is thick and smooth.
Remove.
Add butter and cool. When
mixture is cold, fold in whipped cream, fruit and marshmallows.
Pour into dish.
Place in refrigerator for 24 hours.