Creamed Potatoes
Cut cold boiled or baked potatoes in one-fourth inch cubes (there should be two cups), sprinkle with salt, pepper, and one half teaspoon finely chopped parsley; add a few drops onion juice if desired. Re-heat in one and one-half cups thin White Sauce. This mixture may be turned into a buttered baking dish, sprinkled with buttered crumbs, and baked in a hot oven until mixture is heated through and crumbs are brown.