Twenty Four Hour Salad
- 2 eggs
- 2 tbsp sugar
- 2 tbsp vinegar
- 2 tbsp pineapple juice
- 1 tbsp butter or margarine
- pinch of salt
- 14 oz fruit cocktail, drained
- 14 oz pineapple pieces, drained
- 1/2 cup seedless grapes, halved (optiona)
- 1 banana, sliced
- 2 cups mini-marshmellows
- 1 cup whipping cream
Beat eggs with spoon in top of double boiler. Stir in sugar, vinegar, pineapple juice, butter, and salt. Cook and stir over boilign water until thickened. Chill thoroughly.
Add well-drained fruit cocktail and pineapple to egg mixture. Add grapes, banana, and marshmellows.
Whip cream until stilff. Fold into fruit. Chll overnight for twenty-four hours.