Title: Tangy boiled dressing
 Categories: Salads, Dressings, Low-fat
      Yield: 18 Servings
 
    2/3 c  Water
    1/3 c  Cider or wine vinegar
      1 tb Cornstarch
      1 tb Flour
      1 ts Dry mustard
    1/4 ts Salt
      1 pn Freshly ground pepper
      2 ts Margarine
      8 ts Sugar
 
  Beat or whisk together water, vinegar, cornstarch, flour, mustard,
  salt and pepper in a heavy saucepan.  Cook over medium heat, stirring
  constantly about 6 minutes until smooth and thickened.  Stir in
  margarine and sugar. Whisk until smooth.  Pour into clean jars (eg.
  1/2 cup canning jars) and mark with contents and date to use by.
  Store, covered, in the refrigerator up to 3 months.
  
  Adapted