24-Hour Salad

2 eggs well-beaten

1/4 cup lemon juice

2 T. sugar

Dash salt

3 T. butter

1 cup cream, whipped

2 cups miniature marshmallows

2 cups mixed fruit

1/4 cup chopped nuts optional

Combine eggs, lemon juice, sugar and salt. Cook over low heat until thick. Add butter and cool. Fold cream into cooled mixture. Mix dressing with well-drained fruit, nuts and marshmallows. Chill 24 hours.

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