24 Hour Salad - cooking recipe

Ingredients

2 eggs, beaten
4 Tbsp. vinegar
4 Tbsp. sugar
2 Tbsp. butter
2 c. cherries cut in half (dark cherries, canned or fresh)
2 c. pineapple, cut in small pieces
2 c. orange sections
2 c. marshmallows, quartered
1 c. cream, whipped

Preparation

Put eggs, vinegar and sugar in top of double boiler.
Put pan over simmering water and beat mixture constantly until thick and smooth.
Remove from heat, add butter, then cool.
When cold, fold in whipped cream, marshmallows and fruit mixture.
Turn into fancy glass dish.
Refrigerate for 24 hours.