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In the top of double boiler, beat eggs; add
vinegar and sugar and cook until smooth,
stirring constantly. When thickened, add butter
and stir until well blended. Cool. Whip 1 cup of
whipping cream until thick. When above is
cool,fold into cream. Drain fruit; save
pineapple juice. Pour creamy mixture over fruit
and keep in refrigerator overnight. If too
thick, add a little of the pineapple juice if
wanted. Serve in crystal bowl.
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