| 1 | Drain pineapple, reserving juice; set fruit aside while making dressing. |
| 2 | In the top of a double boiler mix sugar, flour and eggs. |
| 3 | Add 1 cup juice from pineapple. |
| 4 | Cook until thick. |
| 5 | Remove from heat and add butter. |
| 6 | When cool, add lemon juice. |
| 7 | Dice fruit and mix with dressing. |
| 8 | Chill. |
| 9 | Serve in a salad bowl or on crisp lettuce leaves. |
| 10 | Garnish with nuts, grapes or maraschino cherries if desired |
