Instructions: Drain pineapple, reserving 2 tablespoons syrup. Drain white cherries. Beat egg yolks, slightly in top of double boiler; add reserved pineapple syrup, vinegar, sugar, salt and butter.

Cook over hot, not boiling water for 12 minutes or until thick, stirring constantly; remove from heat.

Cool. Combine well-drained oranges, pineapple, white cherries, marshmallows and maraschino cherries; add cooled mixture. Mix gently, fold in whipped cream. Pour into serving bowl; cover and chill for 24 hours.

Yield: 6 to 8 servings.

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