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Creamed Potatoes

Cut into cubes or dice about half a pound of cold boiled potatoes and place them in a shallow bakingpan, pouring over them sufficient milk or cream to cover them, put the pan in the oven or on the side of the fire and cook gently until nearly all the milk is absorbed; then add a tablespoonful of butter a teaspoonful each of finely-chopped parsley and salt and half a saltspoonful of pepper mixed well together. When they have become thoroughly warmed, turn them into a dish, and serve at once.