Bacon Sauce
Melt five tablespoons strained left-over bacon fat in a sauce-pan; add two tablespoons flour, one-eighth teaspoon paprika and one-half teaspoon salt; stir to a smooth paste. Add, gradually, one-fourth cup vinegar and two-thirds cup hot water, beating constantly and let come to boiling point; remove from range and add the yolks of two eggs lightly beaten. Do not allow sauce to boil after egg yolks are added. Chill and thin with cream. Serve with spinach, dandelion, endive, corn and string bean salad.