Cut cold boiled potatoes into pieces as large as the end of your
finger; put them into a pan on the back of the stove with enough
milk to cover them, and let them stand till they have drunk up all
the milk; perhaps they will slowly cook a little as they do this,
but that will do no harm. In another saucepan or in the frying-pan
put a tablespoonful of butter, and when it bubbles put in a
tablespoonful of flour, and stir till they melt together; then
put in two cups of hot milk, and stir till it is all smooth. Put
in one teaspoonful of salt, and last the potatoes, but stir them
only once while they cook, for fear of breaking them. Add one
teaspoonful of chopped parsley, and put them in a hot covered dish.
You can make another sort of potatoes when you have finished
creaming them in this way, by putting a layer of them in a deep
buttered baking-dish, with a layer of white sauce over the top,
and break-crumbs and bits of butter for a crust. Brown well in a
hot oven. When you do this, remember to make the sauce with three
cups of milk and two tablespoonfuls of flour and two of butter,
and then you will have enough for everything.
