|Source||Karen Joswick, Main Library (2005)|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Cook potatoes in skins in salted water until tender. Peel, slice and keep warm. Make dry mix of sugar, salt, flour and cornstarch, then mix with cold liquids, adding about 1/4 cup or less of bacon drippings. Bring to a boil in heavy skillet or pan, cook until clear and thickened. Pour over sliced potatoes. Add celery, onion, peppers and bacon.