Frog Eye Salad

Bernice Berntsen Pierson

1 c. sugar

2 T. Flour

2½ tsp. Salt

1¾ c. pineapple juice

2 eggs, beaten

1 T. Lemon juice

3 quarts water

1 pkg. (16 oz.) Acini de Pepe

4 cans (at least 11oz. Each) mandarin oranges, drained

3 cans (20 oz. Each) pineapple chunks, drained

1 can (20 oz.) Crushed pineapple, drained

1 carton (at least 12 oz.) Cool Whip

Combine sugar, flour, and 1/2 tsp. Salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture. Meanwhile, bring water and remaining 2 tsp. Salt to boil. Add acini de pepe. Cook at rolling boil for 11 minute, drain. Cook to room temperature.

Combine egg mixture and acini de pepe. Refrigerate until chilled in airtight container. Add well-drained fruits and fold in Cool Whip. Mix lightly but thoroughly. Salad may be refrigerated for as long as a week in airtight container.