Stewed Potatoes
1 qt. cold, diced potatoes
2 cups milk
4 tablespoons butter
2 tablespoons flour
2 teaspoons salt
1⁄4 teaspoon pepper
2 tablespoons chopped parsley
Melt the butter in a small cooker-pail or pan, add the flour and blend the two evenly, then add the milk, one-third at a time; when it boils, put in the salt, pepper, and potatoes. Let the whole reach boiling point and set it in a large cooker-pail of boiling water, unless it fills a small pail full, in which case it can be placed directly in a cooker nest which exactly fits it, and left for one hour or more.
Serves six or eight persons.