Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

3 eggs
1/2 c vinegar
1/2 c sugar
4 T flour
4 T lemon juice
1/2 c pineapple juice
1/2 t salt
1/4 t pepper
1/4 t dry mustard
2 t butter

Beat eggs and add sugar and flour. Mix well. Add other ingredients and
cook in a double boiler until thick and creamy. Stir frequently, pour
into a jar rinsed out of cold water. Cool. Cover and store in ice box.
If dressing is too thick, it can be thinned with fruit juice, sweet,
sour or whipped cream.