10 to 12 med. potatoes
1 lb. bacon
3 to 4 lg. onions, chopped
4 tbsp. sugar
4 tbsp. flour
3 tsp. salt
1 tsp. celery seed
1/2 c. vinegar
1 1/2 c. water
1 tbsp. butter
2 tbsp. parsley
Dash of pepper

Boil potatoes in jackets, cool, peel and cube. Fry bacon crisp, fry onions to transparent. Lift bacon and onion out of pan. Then add flour, celery seed and pepper.

Cook over low heat until smooth and bubbly. Remove from heat and stir in vinegar, water and butter.

Return to heat, cook until smooth and well blended. Add bacon and onions to sauce, pour over the potatoes and the parsley. Bake at 350 degrees for 1 hour. Serve hot. 12 servings.

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