Fruit Salad

2 c. fruit cocktail
2 c. pineapple
2 c. oranges
1 1/2 c. miniature marshmallows, cut
1 c. whipping cream
2 eggs, beaten
2 Tbsp. lemon juice
2 Tbsp. butter
1/3 c. milk
1 c. sugar

drain fruit. Add marshmallows and set aside. Make custard by coming eggs, sugar, lemon juice, butter and milk. cook on low heat until thick. When cool, pour over fruit. Fold in whipping cream and place in refrigerator.

Frankie May (Hart) Elledge