3/4 c. packed light brown sugar
2 tbsp. flour
1 tbsp. plus 1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. turmeric
3/4 c. cider vinegar
1 (1 lb.) jar cut wax beans, well drained

In a 1 1/2 quart saucepan thoroughly stir together the sugar, flour, mustard, salt, celery seed and turmeric; gradually stir in vinegar, keep stirring. Cook over moderate heat, stirring constantly until thickened and boiling. Add beans; mix in gently. Cool, refrigerate, covered, at least overnight to allow flavors to blend.