4 med. potatoes
4 slices of bacon
1 sm. onion, chopped
2 tbsp. sugar
1 tbsp. flour
1 cube beef bouillon
1 tsp. salt
1/4 tsp. ground allspice
Dash of pepper
1/4 c. vinegar
1/2 c. water

1. Cook unpeeled potatoes. In fry pan, fry bacon until crisp; drain on paper towels, reserving 3 tablespoons drippings. Crumble bacon and set aside.

2. To reserved drippings, add onion and cook until tender. Add sugar, flour, bouillon and spices; stir until smooth. Stir in vinegar and water; bring to a boil.

3. Peel warm potatoes; slice and add to sauce mixture with crumbled bacon. Toss lightly to coat. Serve warm.