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Creamed Parsnips

1 pint chopped parsnips 2 tablespoons flour 1/2 teaspoon salt 1 cup milk 2 tablespoons butter Clean, and scrape the parsnips, and split lengthwise twice; then cut into one-inch pieces. Boil in salted water--one-half teaspoon to the pint--until tender, which will require one to two hours if old or forty-five minutes if young. Make a white sauce of the remaining ingredients. Mix the white sauce with the cooked parsnips, from which the liquid has been drained, reheat, and serve.