1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qt. water
1 tbsp. cooking oil
1 (16 oz.) pkg. Acini-de-pepe bead macaroni
3 (11 oz.) cans mandarin oranges, drained
2 cartons (9 and 4 1/2 oz.) Cool Whip
1 c. miniature marshmallows (optional
1 c. coconut, optional

Combine sugar, flour, and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice; cool mixture to room temperature.

Bring water to boil; add 2 teaspoons salt, oil. Add macaroni; cook at rolling boil until done. Drain and rinse twice. Cool to room temperature.

Combine with egg mixture and mix lightly, but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air-tight container.

Salad may be refrigerated for as long as a week in air-tight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.