5 to 6 slices bacon
1/2 lb. chopped onion
1/3 c. flour
3 c. water
2 tbsp. instant onion
2 c. sugar
1/2 c. cider vinegar
1/2 c. tarragon vinegar
1 tsp. celery seed
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper

Cook bacon until crisp; drain, reserving 2 tablespoons fat. Blend flour into fat in skillet and cook until thickened. Add onion. Gradually blend in water. Add sugar, vinegars and celery seed. Remove from heat. Stir small amount of the hot mixture into eggs, beating constantly. Return to hot mixture, beat well. Season with salt and pepper. Cool. Pour into jars. Chill. (3 pints)

For: Spinach salad, potato salad, green or wax beans, lettuce salad.