24 Hour Salad
|Pared oranges||2 , cut up and drained|
|Drained maraschino cherries||1⁄4 Cup (4 tbs)|
|Miniature marshmallows||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
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 (about 12 minutes).
Cool to room temperature.
Combine well-drained fruits and marshmallows.
Pour custard over and mix gently.
Fold in whipped cream.
Turn into serving bowl.
Cover and chill 24 hours.