Twenty-Four Hour Salad - cooking recipe

Ingredients

4 Tbsp. vinegar
2 beaten eggs
4 Tbsp. sugar
2 Tbsp. butter
1 c. cream
2 c. crushed pineapple
2 c. miniature marshmallows
1 c. pecans

Preparation

Put eggs in double boiler and add vinegar and sugar, stirring constantly, until thick and smooth. Add butter and cool. When cool, fold in whipped cream and fruit mixture.
Put in to cool for 24 hours.