1 1/2 lb. spinach
1/2 lb. sliced bacon, cut into 1/2-inch pieces
2 tbsp. sugar
1/4 cup cider vinegar
1 tbsp. dry mustard
1/4 cup brandy
2 large hard cooked eggs, chopped
salt & pepper, to taste

Clean spinach, break spinach leaves into bite-size pieces and place in a large salad bowl; cover and return to refrigerator while making dressing.

In 10 to 12-inch frying pan over medium heat, stir bacon often until crisp. To bacon, add sugar, vinegar and mustard; stir until mixture boils. Heat brandy until hot in a 2 to 4 cup pan; ignite and pour into vinegar mixture (not beneath a fan or flammable objects). Shake pan until flames die.

Pour hot dressing over spinach and mix well. Sprinkle egg onto salad; add salt and pepper to taste. Serves 8 to 10.