Creamed Carrots and Potatoes
To 1 quart of cold boiled potatoes, cut in dice, add 1 cup of boiled diced carrots. Put them in a double boiler and cover with 1½ cups of highly seasoned white sauce, to which has been added 1 tablespoon of onion juice and 1 tablespoon of finely chopped parsley; let boil up once and serve.