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Fruit Salad

Oranges, bananas, strawberries, cherries, pineapple, grapesany fruit in season-about one pound in all, one cup of chopped nuts; cut the fruit into small pieces, add the nuts and dressing. Dressing-Juice of two oranges, juice of three lemons, two eggs, one-half cup of sugar, one cup of cream. Beat the juice of the oranges and lemons with the eggs, add the sugar and boil until clear. Whip the cream and stir thoroughly into the mixture. Set aside to cool. Pour over the salad.

— Miss M. Edith White