Frog Eye Salad

We have this at every holiday—Christmas, Fourth of July—you can’t just do this on the spur of the moment.

½ c sugar

1 t flour

¼ t salt

Scanty cup pineapple juice

1 egg, beaten

½ T lemon juice

3 qut. Water

½ T cooking oil

8 oz package acini di pepe

2 11 oz cans mandarin oranges, drained

1 20 oz can pineapple chunks, drained

1 20 oz can crushed pineapple

½ 9 oz tub whipped topping

½ c marshmallows (opt)

½ c coconut (opt.)

Combine sugar, flour, 1t of the salt, gradually stirring in pineapple juice and egg. Cook over moderate heat, stirring til thickened. Add lemon juice, cool to room tmperature. Bring water and 1 t salt and oil to boil. Add acini and cook according to pkg directions til done. Drain, rinse, drain and cool to room temperature.

Combine egg mixture and acini. Mix lightly but thoroughly. Refrigerate overnight in an airtight container. Add remaining ingredients, mixing lightly but thoroughly. Refregerate again until chilled. May be refrigerated as long as a week. May also be frozen, although freezing somewhat alters the texture.