24 Hour Salad

Recipe Ingredients

2		Egg yolks - beaten
4 tablespoons	60ml	Sugar
2 tablespoons	30ml	Vinegar
2 tablespoons	30ml	Butter
1 1/2 cups	355ml	Pineapple tidbits - drained
1 1/2 cups	355ml	Miniature marshmallows
3		Oranges
1 cup	237ml	Whipping cream

Recipe Instructions

Put egg yolks in double boiler on low flame and add vinegar and sugar beating constantly until thick.

Remove from heat, add butter and cool.

Whip cream until peaks form, then fold in egg mixture.

To this, add drained pineapple, oranges and marshmallows.

Chill for 24 hours

Source:
Company Fare, Vol. 2, 1974, First Presbyterian Church,

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