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Potatoes Au Gratin

Take one quart of cold potatoes; two tablespoons of flour; one pint of milk; one teaspoon of chopped parsley; salt and pepper to taste.. Heat the butter, and add the flour. When the mixture is smooth and frothy, draw the pan to a cooler part of the range, and add the milk gradually and then the salt and pepper. Butter a graniteware or stone china platter and spread upon it the cold potato cut into cubes. Season with salt and pepper, and sprinkle with parsley. Cover the potatoes with the cream sauce, sprinkle with fine, buttered bread crumbs, and bake in the oven for twelve minutes.

POTATO PUFF (or Soufflé) -To two teacups of salted, peppered and finely mashed potatoes add two tablespoons of melted butter, and beat to a white cream. Stir in thoroughly two yolks of eggs that have been beaten separately until very light, and then a teacup of sweet milk. When the whole is nicely blended, add the whites of the eggs, stir slightly, pile the mass at once upon a wellbuttered dish, and bake about ten minutes.