3/4 cup syrup drained from fruit
1 egg, slightly beaten
1/4 cup sugar
1/2 tsp. salt
1 1/2 tbsp. flour
2 tbsp. vinegar
1 cup drained diced canned pears
3/4 cup drained pineapple tidbits
3 mashed med. ripe bananas
1/2 cup chopped maraschino cherries
2/3 cup undiluted Carnation Evaporated Milk
1 tbsp. lemon juice

Make 12 Servings

Recipe from Cooking with a Velvet Touch (1964)

Combine syrup, egg, sugar, slat, flour and vinegar in saucepan.  Cook over med. heat, stirring constantly until thickened.  Cool.  Add fruit to cooled mixture.  Chill Carnation in refrigerator tray until soft ice crystals form around edges of tray (about 10 to 15 min.)  Whip until stiff (about 1 min.)  Add lemon juice; whip very stiff (about 1 min.)  Fold into fruit mixture.  Spoon into 6 cup mold.  Freeze until firm (about 5 to 6 hours.)