Combine dry ingredients in saucepan. Add slightly beaten eggs and mix well. Add vinegar and pineapple juice. Cook over low heat until thick and smooth, stirring constantly. Chill thoroughly. Serve with a molded, frozen or fresh fruit salad. Yield 2 cups.

SALAD DRESSING

2-1/2 tbsp. flour 1/8 tsp. paprika

2 tbsp. sugar 1 egg or 2 yolks

1 tsp. each salt and mustard 1 cup milk and

Few grains cayenne or a drop water (combined) or two of tabasco sauce 1-1/2 tbsp. butter

3 tbsp. vinegar

Mix dry ingredients. Add egg and mix thoroughly. Add hot milk and water and cook in top part of a double boiler, stirring constantly until mixture thickens. Remove from heat and add the butter, and when cold add vinegar slowly.

FRENCH DRESSING

1 small onion (not chopped) 1/2 tsp. salt 1/4 cup vinegar or lemon juice 1/8 tsp. pepper or paprika 3/4 cup salad oil Few grains cayenne

1 tbsp. sugar

Add onion to vinegar and let stand for 20 minutes. Strain. Combine vinegar with other ingredients in a jar. Cover closely and shake well. Dressing may be stored in refrigerator. Shake well before serving. Onion may be omitted.

BLUE CHEESE DRESSING

1/2 cup salad dressing

1/3 cup commercial sour cream 2 or 3 oz. blue cheese, crumbled 2 tbsp. finely chopped onion

2 tsp. lemon juice

Salt

Combine salad dressing and sour cream. Add onion and crumbled cheese, lemon juice and salt to taste. Cover and store in the refrigerator. Serve with crisp salad greens.

FRUIT DIP

Combine 1 carton sour cream, 2 tsp. grated orange rind and a few grains cinnamon.