2 qt. diced cooked potatoes
12 slices bacon
1 lg. onion, chopped
1/2 c. bacon fat
1 c. chopped celery
2/3 c. sugar
1/2 tsp. pepper
1 c. water or milk

Beaten egg at room temperature may be added very slowly to water.

Put potatoes in oven-proof bowl. Fry bacon. Cook onions and celery in bacon fat over low heat about 5 minutes. Mix flour, sugar and pepper. Blend into onion, celery and fat mixture. Stir in water and vinegar. Return to heat and boil 1 minute. Pour over potatoes. Add crisp broken bacon pieces. Mix lightly. Cover with waxed paper and let stand 1 hour. Bake 30 minutes on slow 325 degree oven. Serve hot.