1950'S Kidney Bean Salad - cooking recipe

Ingredients

For Salad
2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
6 -8 hard-boiled eggs, diced small
1/2 cup sweet onion, diced small
8 -10 sweet pickles, diced small
Dressing
1/2 cup white sugar
1/2 cup apple cider vinegar
1 tablespoon flour
2 eggs
1 (5 ounce) can evaporated milk

Preparation

Beat 2 eggs, set aside.
In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
Let dressing cool, slightly.
Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.