(yield: 25 or 50 servings)
| 25 serv. | 50 serv. | |
| 1-1/2 lb. | 3 lb. | bacon |
| 1 pt. | 1 qt. | onions, chopped |
| 1 pt. | 1 qt. | celery, chopped |
| 1/4 c. | 1/2 c. | flour |
| 1 pt. | 1 qt. | water |
| 1-1/2 c. | 3 c. | cider vinegar |
| 3/4 c. | 1-1/2 c. | sugar |
| 1t. | 2 t. | salt |
| 1t. | 1t. | celery seed |
| 1 tsp. | 2 tsp. | pepper |
| 1 gal. | 2 gal. | potatoes, cooked, sliced |
procedure:
1. cut bacon into 1-inch pieces and place in steam jacketed kettle or tilting skillet, cook until crisp.
2. add onion and celery; cook until tender.
3. stir in flour.
4. gradually add water, vinegar, sugar and seasonings, heat to boiling, stirring constantly, until thickened.
5. gently stir in potatoes, simmer 5 minutes or until heated through, stirring occasionally, garnish each serving with parsley, if desired.
Source: KJFSC