Fruit Cream Dressing
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon, reconstituted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1⁄3 Cup (5.33 tbs), whipped|
Combine pineapple, orange and lemon juices in top of double boiler; place boiler top over boiling water.
Beat eggs slightly; stir in salt and sugar.
Slowly stir a little of the heated fruit juices into beaten egg mixture; gradually re- turn it to remaining hot fruit juices, while stirring con- stantly.
Cook 2 minutes longer over boiling water, stirring, constantly.
Remove from heat and chill.
Just before serving fold in whipped evaporated milk.
Makes 2 cups.
?To whip evaporated milk, chill it in refrigerator tray in freezer until crystals form at edges.
Put into chilled mixing bowl and whip with chilled rotary beater or electric mixer until stiff.