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24 Hour Fruit Salad
2 egg yolks
1/4/ c. sugar
1/8 tsp. salt
Juice of 2 lemons
6 slices pineapple, diced
2 c. Queen Anne cherries, pitted
1 c. almonds, blanched
1/2 lb. green grapes
1/2 lb. miniature marshmallows
2 c. whipped cream
Over hot water in a double boiler, cook egg yolks, sugar, salt and lemon juice. Stir constantly until thickened. Chill, then add pineapple, cherries, almond, grapes and marshmallows. Gently fold in whipped cream. Chill for 24 hours and serve on a lettuce leaf with mayonnaise as desired.
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