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Creamed Old Potatoes

Take four cooked potatoes of medium size; one and one-half cup of milk; two teaspoons of cornstarch; one-fourth teaspoon of salt; one teaspoon of butter. Wet the cornstarch with two tablespoons of the milk, place the balance of the milk in a graniteware kettle, and when it boils stir in the cornstarch, which will thicken it to a cream. Having cut the potatoes into small pieces, add them to the thickened milk, and let them cook gently for three or four minutes, stirring carefully to prevent burning. Add the seasoning, pour the preparation into a serving dish, and dust lightly with pepper.