| Single | 1½ | Double | Triple | |
|---|---|---|---|---|
| 1 c. | 1½ c. | 2 c. | 3 c. | diced bacon |
| 1 c. | 1½ c. | 2 c. | 3 c. | sliced celery |
| 1 c. | 1 c. | 1 c. | 1½ c. | chopped onions |
| 3 tsp. | 4½ tsp. | 6 tsp. | 7 tsp. | salt |
| 3 T. | 4½ T. | 6 T. | 9 T. | flour |
| 2/3 c. | 1 c. | 1 1/3 c. | 2 c. | sugar |
| 2/3 c. | 1 c. | 1 1/3 c. | 2 c. | vinegar |
| ¼ tsp. | ¼ tsp. | ¼ tsp. | ½ tsp. | pepper |
| 1 1/3 c. | 2 c. | 2 2/3 c. | 4 c. | water |
| 8 c. | 12 c. | 16 c. | 24 c. | sliced potatoes, already cooked |
Fry bacon and drain. Return 4 (6, 8, 12) T. of fat to skillet. Add celery, onion, salt, flour, sugar, vinegar, pepper, and water. Bring to boil and pour over potatoes. Bake at 350° F for 30 minutes.
Or — slice raw potatoes thin, pour sauce over and bake at 325° F for 1¾-2 hours.