1/2 tsp. salt
1/2 tsp. dry mustard
2 heaping tbsp. flour
1 c. sugar
4 eggs, beaten well
1 c. vinegar
1 c. water

Combine dry ingredients. Add to beaten egg. Mix thoroughly. Add liquids. Cook in top of double boiler or in a heavy saucepan, stirring constantly. Bring to a boil then remove from the heat immediately. Cool. Store in refrigerator. To use you may add to whipped cream or use "straight" for potato or macaroni salads.