Stewed Potatoes.
Pare, and cut the potatoes into dice. Stew, with a small onion, in enough hot water to cover them. Turn off most of the water; take out the onion; pour in a cup of cold milk, and, when this boils, stir in a little chopped parsley, pepper, salt, and a tablespoonful of butter rolled in flour. Boil up once, and serve.