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

Wash spinach thoroughly, drain and crisp in the refrigerator. Tear into bite size pieces. Cook bacon and crumble into small pieces. Saute onion in bacon drippings. 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.