Grapefruit Salad

3 large or 4 small grapefruit

2 (3 ounce) packages lemon gelatin

8 ¼ ounces canned crushed pineapple

1 teaspoon sugar

1 teaspoon salt

4 scant cups liquid juice from pineapple and grapefruit

Add water if necessary

Cut grapefruit into halves the wrong way.  Scoop out fruit with a spoon.  Drain off juice and use it mixed with pineapple juice and water to make the 4 cups of liquid.  Heat liquid and dissolve gelatin, sugar and slat.  Let cool until it begins to set.  Add grapefruit sections and crushed pineapple.  Put mixture in grapefruit shells and chill.

To serve, cut each half into two wedges and spoon on Fruit Salad Dressing

Dressing:

2/3 cup sugar

2 tablespoons flour

2 egg yolks, beaten slightly

Juice of 1 lemon

Juice of 1 orange

½ cup pineapple juice

½ cup heavy cream, whipped

Combine sugar, flour and egg yolks.  Add fruit juices and cook in double boiler, stirring constantly until thick.  Take off heat and set aside to cool.  Fold in shipped cream and serve on grapefruit wedges.

          Recipe from Savannah Style