24 Hour Salad

Directions

1. 1
   Drain pineapple, reserving 2 tablespoons syrup.
2. 2
   In top of a double boiler, beat egg yolks slightly.
3. 3
   Add the reserved pineapple syrup, the sugar, vinegar, butter or margarine and dash of salt.
4. 4
   Place over hot water.
5. 5
   Cook, stirring constantly until mixture thickens slightly and barely coats a spoon, about 12 minutes.
6. 6
   Cool to room temperature.
7. 7
   Combine fruits and marshmallows.
8. 8
   Pour custard over and mix gently.
9. 9
   Whip the cream; fold into fruit mixture.
10. 10
    Turn into serving bowl.
11. 11
    Cover and chill for 24 hours.
12. 12
    Garnish with fresh orange sections and mint leaves. Makes 6 to 8 servings.