1 lb. green or red grapes, seeded & halved
1 can pineapple chunks, drained
2 oranges, peeled & cut up
2 c. sm. marshmallows

Mix, cover with dressing, let stand in refrigerator overnight or up to 24 hours. Amounts of fruits may be varied. Canned drained cherries may be added or nuts, if desired.

FRUIT SALAD DRESSING:

1/4 c. pineapple juice
1/4 c. orange juice
Juice of 1/2 lemon, or lemon concentrate from bottle
1/4 c. sugar
1 tbsp. flour
3 tbsp. water
2 eggs

Scald the fruit juices. Mix sugar and flour. Add cold water and make a smooth paste. Add beaten eggs and stir in the fruit juices slowly. Cook, stirring constantly, until it thickens. Cool. When cool, whip the cream and add. Mix and pour over fruit. Cover and refrigerate.