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Creamed Potatoes

Cut cold boiled potatoes in rather thick slices.

Season with salt and a little white pepper. Toss them lightly in a little melted butter, being careful not to break them. Barely cover with rich milk and add one teaspoonful of flour to each cup of milk used. Cover and cook very slowly until the mixture is well thickened and creamy. Just before serving add a little finely chopped parsley. By way of variety, these may be served in turnip cups, which are made by cutting a slice from the bottom of small white turnips, paring them, and cooking in salted water; when tender, scoop out the inside, leaving a wall half an inch thick.