2 head fresh endive, washed, drained and cut into bite sized pieces
4-5 strips bacon
3 rounded tbsp. flour
3 rounded tbsp. sugar
1/2 c. vinegar (may add more to taste)
1 lg. egg
1 tsp. salt
Dash pepper
2 c. water

Cut bacon into small pieces and brown in 4 quart saucepan. Drain off 1/2 the drippings.

Mix dry ingredients with egg until a smooth paste forms. Add water a little at a time until mixture is thinned out. Add remaining water and vinegar.

Add the liquid mixture to bacon in saucepan. Over low heat, stir frequently until thickened. If mixture becomes too thick, add a little more water. Add cut up endive to hot dressing. Stir and serve at once. Do not cook endive.