1/2 lb. bacon, fried crisp, drain, reserve 1/4 c. fat, crumble bacon
1/2 c. chopped onion
2 tbsp. flour
2-6 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
Dash of pepper
1 c. water
1/2 c. white vinegar
6 c. sliced, peeled potatoes

Cook onion in reserved fat until tender. Blend flour, sugar, salt, celery seed and pepper. Add water and vinegar. Stir and cook until thickened. Add bacon and potatoes, toss lightly. Heat, don't cook.