SAUCE:

Juice from 2 (15 1/2 oz.) cans pineapple
1 c. water
1 c. sugar
1 egg, beaten
3 tbsp. flour (heaping)
Juice of 1 lemon
1/4 c. butter
Lemon rind grated

SALAD:

3 cans mandarin oranges
3 apples, peeled and diced
2 (15 1/2 oz.) can chunk pineapple
2 lg. bananas
1 1/2 c. miniature marshmallows
2 c. seedless grapes (halved) green and red
1 (6 oz.) red maraschino cherries
1 (6 oz.) green maraschino cherries

Make sauce first. Mix sugar, flour and eggs. Gradually add pineapple juice and water. Beat well. Cook over low heat until thickened. Stirring constantly. Remove from heat. Stir in butter, lemon juice and rind. Chill and cool.

Combine oranges, pineapple, apples, bananas, marshmallows, grapes, cherries, drain all excess juice. Pour chilled sauce over fruit as soon as possible mix gently. Chill.