German macaroni salad

1. Drain mushrooms, reserving liquid; add enough water to make 1 cup. In a 3 quart saucepan, fry the bacon until crisp; drain, reserve drippings.
2. Crumble the bacon and set aside.
3. Combine sugar, flour, salt and 1/8 ts pepper; blend into drippings in the saucepan.
4. Combine vinegar and reserved 1 cup of liquid.
5. Add to flour mixture, cook and stir until thick and bubbly.
6. Cook macaroni, toss with dressing and other ingredients.