4 bananas
1/2 can pineapple, cut in pieces
1 lg. pink grapefruit (in segments)
1/2 lb. dates, cut in pieces
Cherries
1/2 lb. California grapes, cut in halves
2 lg. oranges (in segments)
1 sm. pkg. pecans

Have the fruit thoroughly chilled. Drain off most of juice. Serve on lettuce. Garnish with nutmeats and cherries.

FRUIT SALAD DRESSING:

1 c. pineapple juice
Juice of 1 lemon
Juice of 1 orange
1/4 tsp. salt
1/4 c. sugar
1 tbsp. cornstarch
2 beaten eggs
1 c. whipping cream

Mix sugar and cornstarch. Mix fruit juices. Add fruit juices to dry mixture and cook in top of double boiler for 20 minutes. Remove from range and add well beaten egg yolks. Cook again for 5 minutes, stirring constantly. Remove from range. Add to stiffly beaten egg whites, then cool. This can be kept in a jar in the refrigerator for future use. Before serving, add the whipped cream.