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24 Hour Fruit Salad
4 egg yolks, beat lightly
4 tbsp. sugar
4 tbsp. vinegar (or pineapple juice)
Cook in double boiler until thick. Cool. Beat 1 pint whipping cream until stiff. Add cold custard and mix well. Add: 8 oz. jar maraschino cherries 1 can crushed pineapple, drained 1 can fruit cocktail, drained and any other fruit you may like Chill for 24 hours before serving. Will keep a week in refrigerator without separating.
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