Catholic Recipe: Fruit Salad Dressing
This dressing accompanies the fruit salad.
Mix flour and sugar. Beat egg until light; add. Strain fruit juices; add. Cook over hot water, stirring until thick. Cool. Whip cream; fold in. Makes 6 to 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965