18 new potatoes
2 sm. onions
3 tbsp. shortening
3 tbsp. sugar
1 tbsp. salt
2 tbsp. flour
1 c. sour cream
1 1/4 c. milk
2 tbsp. white vinegar

Wash potatoes and cook with their jackets on in boiling salted water until tender. Drain. Chop onions very fine and cook in melted shortening until limp. Stir in sugar, salt, flour as smoothly as possible and add sour cream and milk gradually. Cook over a gentle heat, stirring constantly, until sauce begins to bubble. Pour in vinegar and cook until sauce bubbles again. Remove skins from potatoes, toss into sauce and keep hot until ready to serve.