Chilled Fruit Salad Loaf

From The Country Innkeepers' Cookbook

Salads Recipes | Fruit Recipes

Yield: 8 servings.

Very pretty and very good in the summer when you're having guests for lunch.

• 2 eggs, beaten
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 2 tablespoons butter or margarine
• 1 cup whipped cream
• 2 cups green seedless grapes
• 2 cups diced, canned pineapple
• 2 oranges, cut up
• 2 medium bananas, sliced

Put the eggs in the top of a double boiler over hot water. Add the vinegar and sugar; beat until smooth and thick. Remove from the heat, add the butter, and cool. Fold in the whipped cream and fruits. Pour into 6x10x2-inch dish and chill 24 hours. Slice and serve on crisp lettuce leaves.

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