3/4 lb. tender, crisp spinach
1 tsp. salt
1 tbsp. chopped onion
2 strips bacon
1 tsp. flour
1 tsp. sugar
1/4 tsp. prepared mustard
1/4 c. vinegar
1/4 c. water
2 hard-cooked eggs

Wash spinach thoroughly, drain, and crisp in the refrigerator. Cut into fine shreds with kitchen scissors. Place in large bowl, sprinkling salt and chopped onion on the greens. Cut bacon into small pieces. Saute until done; add flour and blend with the drippings. Add sugar, mustard, vinegar and water. Heat to boiling then simmer 2 minutes. Pour over the spinach and toss to coat well. Chop eggs very fine and sprinkle over top as garnish. 4 servings.