4 med. potatoes, cooked & peeled warm
4 slices of bacon
6 green onions, sliced or 1 sm. onion
2 tbsp. sugar
1 tbsp. flour
1 tsp. salt
1 tsp. or 1 cube beef bouillon
1/4 tsp. celery seed
1/4 tsp. allspice (opt.)
Pepper
1/2 c. water
1/4 c. vinegar

Fry bacon until crisp, drain then crumble. Reserve 3 tablespoons drippings. Cook onion in reserved bacon drippings until tender. Add sugar, flour, salt, bouillon, celery seed, allspice and pepper. Stir until smooth. Stir in water and vinegar, heat until bubbly. Slice warm potatoes and add to sauce mixture with crumbled bacon. Stir gently and heat through. 4 to 5 servings.