To serve 8

1 TB sugar 1 lb. tart cooking apples,

2 tsp. salt peeled, cored and quartered

½ tsp. freshly ground pepper ½ lb. lean bacon, cut into

2 cups cold water ¼” dice

9 medium-sized boiling potatoes 2 medium-sized onions,

(about 3 lbs.), peeled and cut into peeled and sliced 1/8”

1” cubes thick and separated into

rings

1 tsp. cider vinegar

In a heavy 12” skillet combine the sugar, 1 tsp. of the salt and the black pepper in 2 cups of water. Then drop in the potatoes and apples and bring the water to a boil over high heat. Reduce the heat to moderate and cover the skillet tightly. Simmer, undisturbed, until the potatoes are tender but not falling apart.

Meanwhile, in a 10” skillet, cook the bacon over moderate heat until brown and crisp. With a slotted spoon, spread it out on a double thickness of paper towels to drain. Add the onions to the fat remaining in the skillet and cook over moderate heat, stirring frequently, for 8-10 minutes or until the rings are soft and light brown.

Just before serving, stir the remaining tsp. of salt and the tsp. of vinegar into the potatoes and apples, and taste for seasoning. Then transfer the entire contents of the skillet to a heated bowl and served topped with the onion rings and bacon.