1 lb. bacon
7 c. boiled & peeled & diced
1 1/2 c. chopped onions
1/4 c. flour
1/4 c. sugar
1 1/2 c. water
1/4 c. cider vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. light cream

In a large skillet, cook the bacon until crisp. Drain reserving 3 tablespoons dripping. Crumble bacon.

In a large bowl toss bacon with potatoes and onions. Set aside. In the dripping combine flour and sugar. Combine water, vinegar, salt and pepper. Stir into skillet. Cook and stir until thick. Stir in cream. Pour over potatoes mixture. Toss gently to coat. Serve warm. 12 servings.