Creamy Fruit Salad Dressing

I was looking for a salad dressing to serve with a tossed lettuce and fruit salad similar to one we enjoyed at a restaurant salad bar and decided to try this one from “The Honey Kitchen", a 1980 cookbook from the American Bee Journal.  I used the juice from some canned pineapple I added to the fruit salad.
It was perfect; I made it the afternoon before I used it, and it was delicious and a nice consistency.  You can substitute a heat-proof bowl over a pan of hot water (don’t let the hot water touch the bowl or upper pan) instead of the double boiler if you don’t have one.  I added the butter to smooth the tanginess a little, and I have tried it with cook-type clear jel instead of cornstarch one-for-one with good luck too.  This recipe also has the advantage of being gluten-free for celiacs like Myrna.

 Creamy Fruit Salad Dressing 
  1        Large  Egg
  1         Tablespoon  Cornstarch or Cook-type Clear Jel
  2        Tablespoons  Honey
  1        Cup  Pineapple Juice
  2        Tablespoons  Lemon Juice
   ¼     Teaspoon Salt 
1         Tablespoon Butter (optional)
Mix slightly beaten egg, cornstarch, honey and salt in top of double boiler.
Add juices and cook slowly over boiling water until mixture thickens.
Stir in butter until melted and mixture thickens again; chill. 
Yield:  Approximately 1 ¼ cup.

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