1/2 lb. frozen bacon
1 cube chicken bouillon
1 1/4 qts. hot water
3/4 c. all-purpose flour
1 1/2 c. sugar
1 sm. onion

Note: Frozen bacon is much easier to work with and dices easier.

Dice frozen bacon and onion very fine. Cook on medium heat until slightly brown. Turn to low heat and add flour. Stir well. Dissolve bouillon cube in one cup of water and mix with bacon and onions. Stir well until very thick. Mix the remaining water with sugar and pour in with mixture. Cook on low heat until thick. Pour over salad while warm. Yield: 1 1/2 to 2 quarts.