2 eggs, beaten
4 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter
1 pint whipping cream, whipped
2 cups white cherries, halved and drained
2 cups pineapple chunks, drained
2 cups marshmallows, quartered

Put eggs in the top of a double boiler; add vinegar and sugar and beat constantly until mixture is thick and smooth. Remove from heat then add butter and let cool. When mixture is cool, folded whipped cream, cherries, drained pineapple and marshmallows. Pour into a 2 quart mold, cover, and placed in the refrigerator for 24 hours. To serve, unmold on a large serving platter. Recipe makes 12 to 14 servings of Twenty Four Hour Salad.