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Creamed New Potatoes

Small new potatoes are delicious when served with a cream sauce. For two dozen small potatoes allow one and one-half pint of milk; one tablespoon of butter; one and one-half tablespoon of cornstarch; one teaspoon of salt. Moisten the cornstarch in a one-half cup of the milk, place the rest of the milk on the fire and when scalding hot add the cornstarch mixture. Cook until again scalding, set on the back of the fire and add the butter and salt. Have the potatoes peeled perfectly with no speck of the thin skin to be seen, boiled until tender and drained. Place these in the serving dish, pour over them the sauce, dust with a sprinkling of pepper, and serve at once. This makes a particularly nice dish for luncheon.