Recipe - 24-Hour Salad

2 Eggs; well beaten
One fourth cup Freshly squeezed lemon juice
2 tablespoon Sugar
1 ds Salt
3 tablespoon Butter or margarine
1 cup Heavy cream; whipped
2 cup Miniature marshmallows
2 cup Diced pineapple; drained
2 cup Pitted white cherries;
drained
One half cup Diced oranges
1 cup Halved and seeded grapes
One fourth cup Chopped blanched almonds

Combine eggs, lemon juice, sugar, and salt and cook over low heat until
thick. Add butter and cool. Fold cream into cooled mixture. Combine this
mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
hours so the delicate flavors will blend. Yield: 12 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.