Recipe - Creamy Frozen Fruit Salad

One fourth cup Sugar
One half teaspoon Salt
1 One half tablespoon Allpurpose flour
Three fourths cup Syrup drained from fruit
1 Egg; slightly beaten
2 tablespoon Vinegar
1 cup Drained; minced canned pears
Three fourths cup Drained pineapple tidbits
2 cup Mashed; mediumripe bananas
One half cup Drained; chopped, maraschino
cherries
1 cup Chopped pecans
2/3 cup Evaporated milk
1 tablespoon Freshly squeezed lemon juice

Combine sugar, salt, and flour in saucepan. Add fruit syrup, egg, and
vinegar. Cook over medium heat, stirring constantly until thickened. Cool.
Add fruit and nuts to cooled mixture. Chill evaporated milk in freezer
until soft ice crystals form (about 10 or 15 minutes). Whip until stiff,
about 1 minute. Add lemon juice; whip for 1 additional minute to make very
stiff. Fold into fruit mixture. Spoon into lightly oiled 61/2cup mold.
Freeze until firm, about 5 to 6 hours. 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.