The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Stewed Potatoes

• 1 qt. cold, diced potatoes
• 2 cups milk
• 4 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• 2 tablespoons chopped parsley

Melt the butter in a small cooker-pail or pan, add the flour and blend the two evenly, then add the milk, one-third at a time; when it boils, put in the salt, pepper, and potatoes. Let the whole reach boiling point and set it in a large cooker-pail of boiling water, unless it fills a small pail full, in which case it can be placed directly in a cooker nest which exactly fits it, and left for one hour or more.

Serves six or eight persons.