Pennsylvania Dutch Lettuce

6 slices bacon

l Tbsp. flour

1 Tbsp. sugar

1/2 cup ea. water and cider vinegar

1 med. head lettuce

4 green onions, chopped

Cut bacon into bite-sized pieces and fry slowly in skillet until crisp and brown. Drain all but 2 Tbsp. fat from skillet. Stir flour and sugar into bacon and fat and cook over high heat until smooth. Add vinegar and water and lower heat. Continue stirring until dressing bubbles and is thick as syrup. While still warm, pour dressing over salad bowl of chopped lettuce and onions. Mix thoroughly and serve at once.