1 (4 oz.) can sliced mushrooms
4 or 5 slices bacon
1/2 c. sugar
3 tbsp. flour
1/3 c. vinegar
3 c. cooked elbow macaroni
1/2 c. chopped green onion
1/2 c. chopped celery

Drain mushrooms, reserving liquid. Add enough water to liquid to make 1 cup. Fry bacon until crisp, reserve drippings. Combine sugar and flour and blend into reserved drippings. Combine vinegar and reserved 1 cup liquid. Add to drippings mixture. Cook and stir until thickened and bubbly. Toss macaroni with dressing, mushrooms, crumbled bacon, onion and celery. Serve warm. 8 servings.