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Sauce for Potatoes Creamed

Creamed Potatoes. For one pint of potatoes freshly boiled, make a white sauce of one cupful of cream; onehalf cupful of flour, two tablespoonfuls of butter, one teaspoonful of chopped parsley and salt and paprika to taste. Melt the butter in the pan, add the flour, and cook and stir until smooth and well cooked. When it stops bubbling and you are afraid it will brown, it is done. Add a little milk, and when it is smooth, the cream. As soon as the sauce begins to thicken, add the potatoes. Do not stir them. When they are heated through, add the seasoning and serve at once. All milk or a smaller proportion of cream can be used.