TWENTY-FOUR HOUR SALAD|
1 c. fruit cocktail, drained
1 c. crushed pineapple,
2 c. cut up orange slices
2 c. miniature marshmallows
2 Tbsp. sugar
1/4 c. light cream
juice of 1 lemon
1 c. heavy cream, whipped
Combine well drained fruits. Add marshmallows. Beat
eggs until light and gradually add sugar, light cream and lemon
juice. Mix and cook until thick and smooth, stirring con-
stantly. Cool. Fold in whipped cream. Pour over fruit
mixture and mix lightly. Chill 24 hours. Do not freeze.
Serves 10 to 12.
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