24 Hour Salad(From 1933 Cookbook) - cooking recipe

Ingredients

2 eggs
4 Tbsp. vinegar
4 Tbsp. sugar
2 Tbsp. butter
2 c. miniature marshmallows
2 c. grapes
2 c. pineapple
2 oranges
1 c. whipped whipping cream

Preparation

Put eggs in double boiler.
Add vinegar and sugar, beating constantly until thick and smooth.
Remove from heat.
Add butter and cool.
When cold, fold in whipping cream (whipped) and fruit mixture.
Refrigerate for 24 hours.
Serves 12 to 14.