6 to 8 med. carrots, finely shredded (about 4 c.)
2/3 c. raisins
1/2 tsp. salt

1/4 c. all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 1/2 c. milk
2 egg yolks, slightly beaten
1/3 c. vinegar
1 tbsp. butter

Mix carrots, raisins and salt. Add just enough cooked salad dressing to moisten; toss. Spoon into lettuce cups. 8 to 10 servings.

SALAD DRESSING: Mix flour, sugar, salt and mustard in 2-quart saucepan. Stir in milk gradually. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of hot mixture into egg yolks gradually. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vinegar and butter. Cool slightly; refrigerate. Makes about 2 cups dressing.