This delicious fruit salad has become a tradition in our family, for all holiday dinners. Christmas would never be complete without a crystal bowl of this creamy, rich salad on the festive dinner table. Garnished with fresh orange slices, red cherries and mint leaves. It adds color and compliments any entree, especially turkey.

Many years ago it was served in a lovely supper club and only the salad lady from Delavan, Wisconsin knew exactly how to prepare it. I decided to become her friend. Eventually, after much pleading, she was kind enough to give me this cherished recipe.

4 eggs
1/2 c. white vinegar
1 c. sugar
1 tbsp. unflavored gelatin
2 tbsp. cold water
1 c. drained pineapple cubes
1 c. seeded and peeled green grapes
3 c. miniature marshmallows
2 c. whipping cream, whipped

Pour gelatin into cold water in a large mixing bowl. Beat eggs, vinegar and sugar slightly in a heavy saucepan. Cook over low heat, stirring constantly until mixture begins to boil and thickens. Remove from heat and pour into gelatin, stirring until gelatin is dissolved. Allow to cool.

When custard has cooled, add marshmallows, pineapple, grapes and fold in whipped cream. Pour into individual molds or a crystal bowl. Cover and place in refrigerator for twenty-four hours. Garnish before serving. Servings: 10-12.