5 eggs, well beaten
1/2 tsp. dry mustard
1 tbsp. flour
1/2 tbsp. salt
4 tbsp. sugar
3/4 c. vinegar
1 c. whole milk
1/4 c. butter

Place dry ingredients in bowl. Stir in vinegar gradually, stirring until smooth. Add milk and butter to beaten eggs then stir in other ingredients. Bring to a boil, stirring constantly. This is ample dressing for 1 quart of cut up chicken and 3/4 quart of celery. Put over chicken while it is still hot. Add celery and chopped onions to your chicken when cool.