24 Hour Salad
|Canned pitted sweet cherries||16 Ounce, drained (1 Can, Light Colored)|
|Canned pineapple tidbits||20 1⁄2 Ounce (1 Can)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Maraschino cherries||1⁄4 Cup (4 tbs), drained|
|Miniature marshmallows||2 Cup (32 tbs)|
|Oranges||2 , pared, cut up and drained|
Drain pineapple, reserving 2 tablespoons syrup.
In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar, butter, and dash salt.
Place over hot not boiling water; cook, stirring constantly till mixture thickens slightly and barely coats a spoon .
Cool to room temperature.
Combine well-drained fruits and marsh-mallows.
Pour custard over and mix gently.
Fold in whipped cream.
Turn into serving bowl.
Cover and chill 24 hours.