Twenty-Four Hour Salad

Helen Story, B.H.S.


  • 2 eggs
  • 4 Tbsp. vinegar
  • 2 Tbsp sugar
  • 2 Tbsp butter or margarine

Other Ingredients:

  • 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.

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