Lenora Meyers' 24 Hour Fruit Salad

3 tablespoons sugar 1 tablespoon cornstarch 1 cup pineapple juice 2 tablespoons lemon juice

8 oz. miniature marshmallows 1 can (15 oz.) pineapple chunks, drained 1 can (15 oz.) fruit cocktail, drained 1 cup whipped cream

Directions:
Combine sugar, cornstarch, and pineapple juice in a small heavy saucepan and cook until thickened, stirring frequently. Cool. Combine lemon juice, marshmallows, pineapple junks, and fruit cocktail. Fold in sauce and whipped cream. Pour into serving bowl and refrigerate overnight.

Notes:
For the 1 cup pineapple juice in the recipe, use the juice drained from the pineapple chunks and add a little of the fruit cocktail syrup if necessary to fill the cup.

Lenora Meyers contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Walter and Lenora Meyers lived southeast of Rose. We were in 4-H with the Meyers kids.