Helen Story, B.H.S.
- 2 eggs
- 4 Tbsp. vinegar
- 2 Tbsp sugar
- 2 Tbsp butter or margarine
- 1 large can fruit cocktail, drained
- 2 cups miniature marshmallows
- 1 cup cream, whipped
Put eggs in double boiler. Add sugar and vinegar. Beat constantly until thick and smooth. Remove from heat. Add butter; mix in well. Cool!
Fold in fruit cocktail and marshmallows. Last, fold in whipped cream. Pour into oblong glass dish and chill 24 hours.
Serve over lettuce leaf.