1 tablespoon sugar.
1 quart can Hawaiian sliced pineapple.
4 tablespoons butter.
6 tablespoons lemon juice 2 tablespoons water 1/4 teaspoon salt 2 teaspoons sugar 1/2 cup chopped nuts.
1/2 cups whipped cream.
Drain the pineapple and arrange the slices on individual salad plates garnished with lettuce. Prepare the dressing as follows: Beat the eggs slightly, turn into a double boiler, add lemon juice, water, sugar and salt and lastly the butter. Cook until the mixture begins to thicken, stirring constantly. Remove from the heat and cool at once. Should the dressing curdle, place in a pan of cold water and beat vigorously with an egg beater.
Select rather large eggs for this recipe or decrease the amount of water slightly. Prepare the whipped cream by beating 3/4 cup of whipping cream to a stiff froth. This should make a cup and a half when whipped. Fold into the dressing one-half of the chopped nuts, taking care to reserve the larger pieces for the top of the salad. Place a heaping tablespoon of the dressing on each slice of pineapple. Sprinkle over each serving a teaspoonful of the chopped nuts reserved for the top.