Also served as a "side" for roast meat.

1 tsp. salt
2 tbsp. flour (or 2 tsp. depending on thickness desired)
2 tsp. dry mustard
2 c. evaporated milk or cream
1 c. sugar
2 eggs
2 tbsp. butter
3/4 c. vinegar, fill cup up with water

Use double boiler. Mix dry ingredients together first. Then add vinegar and cream. Eggs last. Cook over medium heat until thickened. Stir gently and constantly.