24-Hour Salad

• 1 22 oz can pineapple tidbits
• 3 egg yolks
• 2 T sugar
• 2 T vinegar
• Dash salt
• 1 T butter or margarine
• 1 1 Ib can (2 cups) pitted light, sweet cherries, drained
• 2 pared oranges, cut up, drained
• 2 cups miniature marshmallows
• 1 cup whipping cream, whipped

Drain pineapple, reserving two T syrup. In top of double boiler, beat egg yolks slightly. Add reserved syrup, sugar, vinegar, salt, and butter. Place over hot, not boiling, water. Cook, stirring constantly until mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature. Combine well-drained fruits and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Cover and chill 24 hours.