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1 lb. miniature marshmallows
1 large can chunk pineapple,
1 large can fruit cocktail,
3 eggs, beaten
1 c. pineapple syrup
1/2 c. sugar
1 Tbsp. cornstarch
1 Tbsp. butter
dash of salt
1/2 pt. cream

Put marshmallows, pineapple and fruit cocktail in a
large bowl. Beat eggs and mix with pineapple syrup, sugar,
cornstarch, butter and salt. Boil until thick. Remove from
heat and cool. Whip cream and add to cooked and cool mixture.
Pour all this over fruit and marshmallows; mix well. Put salad
in mold or tube cake pan; refrigerate 24 hours. Invert salad
on a salad platter for serving.

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