1 c. vinegar
3 c. water
1 c. brown sugar
3/4 c. flour
1 lb. bacon

Fry bacon. Dice. Reserve 1/4 of the bacon to sprinkle over the top. To the bacon fat add sugar, flour, water and vinegar. Stir over heat until clear and smooth. Makes 1 quart sauce, enough for 7 quarts diced boiled potatoes and 1 medium diced onion; place in baking pan with sauce and bake at 300 degrees for 1 hour.

Sprinkle with remaining bacon. The sauce recipe can be halved, if desired. Or you can use part of it with a smaller amount of potatoes and store the remaining sauce for 2 to 3 weeks in the refrigerator.