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TWENTY-FOUR SALAD

1 can fruit cocktail, drained
1 can crushed pineapple
2 c. cut up orange slices
2 c. miniature marshmallows
2 eggs
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. Gradually add sugar, light cream and lemon
juice. Mix and cook until smooth and thick, stirring constant-
ly. 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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