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| Twenty Four Hour Salad
2 cups of white cherries ( halved & pitted)
2 cups of diced pineapple
2 cups of orange sections
2 cups of quartered marshmallows
1/4 pound of almond meats (blanched & chopped)
2 eggs
2 tablespoons of sugar
1/4 cup of light cream
juice of one lemon
1 cup of heavy cream |
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Combine well drained fruit, add marshmallows and nut meats. Beat eggs until light, gradually add sugar, cream and lemon juice. Mix thoroughly. Cook in double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Pour over fruit mixture and mix lightly. Chill for 24 hours. Do not freeze. Serves 10 - 12
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