Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 4 or 5 bananas
• 1 or 2 cans crushed pineapple

BOILED DRESSING:

• 1 1/2 Tbsp sugar
• 1/4 tsp salt
• 1 Tbsp flour
• 1 tsp dry mustard
• 3 egg yolks
• 3/4 cup cold water
• 1/4 cup vinegar
• 2 Tbsp butter

Slice bananas and add pineapple. Mix sugar, salt, flour, and mustard together. Beat egg yolks slightly, add dry ingredients, water and vinegar and mix to a smooth paste. Cook over low heat, stirring constantly, until thickened. Remove from heat, blend in butter. You can thin with cream or fold in whipping cream if necessary.

Makes 1 cup dressing. Pour over fruit.