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PARIS DRESSING 
2 2/3 c. warm bacon fat
3 lbs. sugar
2 qts. cider vinegar
2 tsp. salt
16 whole eggs, slightly beaten

Using a wire whip, add eggs to other ingredients. Bring to a boil over very low heat. Simmer for 2 minutes. Remove from heat, cool. Transfer to suitable covered container. Keep in refrigerator until needed for service.

This is especially good served on fresh spinach. Prepare your individual salad plate, add dressing on top. Then top with crumbled bacon. Makes 1 gallon.

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