Cooked Fruit Salad Dressing

1 can (20 ounces) pineapple chunks
2/3 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
3 tablespoons lemon juice
1 egg, beaten
1/2 teaspoon butter

Drain pineapple, reserving the juice. Set pineapple aside for salad.

In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well.

Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit.

Yield: about 2 cups.

NOTES:
This is the dressing I used on the fruit salad at the reunion in Albion.
Use whatever fruit you like, the dressing is pretty universal.