1 1/2 tbsp. sugar
2 1/4 tsp. flour
1/4 tsp. dry mustard
1/8 tsp. salt
Dash red pepper

Mix above in top of double boiler. Add 1 slightly beaten egg yolk with 1/2 cup milk. Add 2 1/4 tablespoons butter. Stir well. Place over boiling water, stirring constantly, until butter melts. Continue stirring and add 1 tablespoons vinegar. Continue cooking on simmer, stirring until thickened and smooth. Chop 4 apples. Mix with 8 ounce can crushed pineapple, drained and 3/4 cup chopped pecans. Stir in dressing and chill. Serve on lettuce leaves. Serves 6 to 8.