Pineapple Salad Dressing

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 2 2/3 T butter

2 T flour

1/2 t salt

10 T sugar

2 eggs, separated

1 c pineapple juice

2 t lemon juice


Melt butter in top of double boiler over hot water.  blend in flour, salt, 8 T sugar and egg yolks, stirring vigorously.  Beat egg whites to a stiff foam, then add remaining sugar and beat to a shiny meringue.  Fold carefully into first mixture.  Slowly stir in the pineapple juice.  This mixture should be thick.  Remove from heat.  Stir in lemon juice.  Chill.  use as is for coleslaw, but fold in 1/2 whipped cream for fruit salad. 

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