3/4 c. sugar
1 1/2 tsp. onion salt (optional)
1 tsp. dry mustard
1/3 c. vinegar
1 c. Crisco oil
1 tbsp. poppy seed

In a small bowl, combine sugar, salt, and dry mustard. Stir in vinegar. Beat at medium speed while gradually adding Crisco oil. Beat 5 to 10 minutes longer until thickened. Add poppy seeds. Pour into a screwtop jar. Cover tightly and shake vigorously to blend well. Store, covered, in refrigerator. Shake well before using. Serve on fresh fruit salads, grapefruit sections, lettuce wedges or spinach salad.