24 Hour Salad - cooking recipe

Ingredients

1 (20 1/2 oz.) can pineapple tidbits (2 1/2 c.)
3 egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. butter or margarine
1 (16 oz.) can pitted light sweet cherries, drained
2 oranges, peeled, diced and drained
2 c. miniature marshmallows
1 c. whipping cream

Preparation

Drain pineapple, reserving 2 tablespoons syrup.
In top of a double boiler, beat egg yolks slightly.
Add the reserved pineapple syrup, the sugar, vinegar, butter or margarine and dash of salt.
Place over hot water.
Cook, stirring constantly until mixture thickens slightly and barely coats a spoon, about 12 minutes.
Cool to room temperature.
Combine fruits and marshmallows.
Pour custard over and mix gently.
Whip the cream; fold into fruit mixture.
Turn into serving bowl.
Cover and chill for 24 hours.
Garnish with fresh orange sections and mint leaves. Makes 6 to 8 servings.