Frog’s Eye Salad

1 cup sugar
2 T flour
½ t salt
1 ¾ cup pineapple juice
2 eggs, beaten
1 T lemon juice
Combine sugar, flour and salt. Gradually stir in pineapple juice and beaten egg. Cook over medium heat, stirring until thickened. Add lemon juice and cool to room temperature. Bring 3 qts water with 2 t salt and 1 T cooking oil to boil. Add 1 lb box acini de pepe. Cook at rolling boil until done (about 10 minutes) Drain, rinse thoroughly and drain again. Cool to room temperature.
Combine egg mixture with acini. Mix lightly, but thoroughly and refrigerate overnight in airtight container.
Add : 2 cans drained mandarin oranges, 2 cans drained pineapple chunks (or just 1 can), 1 can drained crushed pineapple, 1 (9 oz. ) carton Cool Whip, 1 cup miniature marshmallows.
Mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Serves 25. (Use drained pineapple juice to make egg mixture and chill drained fruit to add in the morning.)