1/2 lb. bacon
1/2 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
1 tsp. celery seed
1/2 tsp. salt
1/2 c. vinegar (or part vinegar and part water)
1 c. water

Cook bacon until crisp; drain and crumbled. Cook onion in 1/4 cup reserved bacon fat (or use oil in place of fat) until tender. Blend in flour, sugar, celery seed, salt and dash of pepper. Add vinegar and 1 cup water.

Cook and stir until thickened and bubbly. Can use less vinegar and more water for milder dressing.

For German Potato Salad: Toss sliced, boiled potatoes with dressing. Serve hot or cold.

For Spinach Salad: Pour hot dressing over individual salads of fresh spinach, lettuce, hard cooked eggs, mushrooms and grated carrots.