Fry bacon slowly until crisp. Remove bacon and reserve 2 tablespoons bacon grease. Add vinegar and 1/2 cup sugar to grease. Heat until boiling. Meanwhile beat eggs, remaining 1/2 cup sugar and flour. Carefully add vinegar slowly to eggs and continue to beat. Return to heat and cook over medium heat, stirring constantly until thickened. Add chopped bacon and serve warm. Refrigerated, it keeps well. Can be used in Hickory Bridge Farms Potato Salad and Broccoli Salad Recipes.