Creamed Potatoes
Left-over potatoes may be used for this dish, or potatoes may be boiled on purpose for it. Whichever is used, cut them into half-inch dice, put them in an omelet-pan, season them with salt and pepper, and pour in milk until it is even with the surface of the potato; then simmer gently until all the milk is absorbed, or for about half an hour. For every pint of potatoes make a pint of white sauce, season it with a saltspoon of salt and a teaspoon of chopped parsley, and pour it over. Potatoes are very nice done in this way, if care is taken in simmering them in the milk. Unless this is done according to the rule, they will have the cold-potato taste, which is not at all palatable.
A little chopped onion may replace the parsley with good effect.