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Bacon Sauce

Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of flour and a dash of paprica; add five tablespoonfuls of vinegar and half a cup of water; stir until boiling; then beat in the beaten yolks of two eggs, and a little salt if necessary.

Do not allow the sauce to boil after the eggs are added. Add to salad after it has become thoroughly cold. Good with dandelion, endive, chicory, corn salad or lettuce.