Marshmallow fruit salad

Yield: 12 servings

Measure Ingredient
3 Egg beaten
4 tablespoons Sugar
3 tablespoons Butter
6 tablespoons Vinegar
32 ounces Cherries drained
22 ounces Mandarin oranged drained
10½ ounce Pineapply chunks drained
2 cups Marshmallows
4 Banana sliced
½ pint Whipping cream

In a small saucepan, combine the first four ingredients. Cook over a low heat until thick. Do not boil. Remove from heat and cool. Add canned fruit and let stand 18 to 24 hours. Add marshmallows and bananas mixing well. Stir in whipping cream until desired consistency. Serve immediately. Makes 10 to 12 servings.

From: The Wild Wild West: Cuisine from the Land of Cactus & Cowboys

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