1/2 lb. new potatoes (3 or 4) cut into fourths
1/2 lb. turnips (2 or 3 sm.), pared and cut into fourths
2 slices bacon
1/2 c. chopped onion
1 tbsp. all-purpose flour
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. celery seed
Dash of pepper
1/2 c. water
1/2 c. vinegar
1 c. coarsely shredded cabbage

Heat 1 inch water to boiling. Add potatoes and turnips. Heat to boiling; reduce heat. Cover and cook until tender, about 15 to 20 minutes; drain. Cool slightly; cut into 1/2 inch pieces.

Cook bacon in 10-inch skillet until crisp; remove bacon and drain. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat until onion is evenly coated, stirring constantly; remove from heat.

Stir in water and vinegar. Heat to boiling; stirring constantly. Boil and stir 1 minute; remove from heat. Stir in shredded cabbage. Crumble bacon; stir bacon, potatoes and turnips into cabbage mixture. Cook until hot and bubbly, stirring gently to coat vegetables.

6 servings, about 1/2 cup each.