Stewed Potatoes.
Old potatoes, by this time, need a little management to make them acceptable at a season when appetites crave fresh vegetables. This is a good way to cook them. Pare very thin, and leave in cold water one hour. Put on to cook in cold water, bringing it soon to a boil. When a fork will run easily into the largest, strain off the water, throw in a handful of salt, and dry, for a minute, on the stove. Then take out the potatoes; crack each one by pressing with a wooden spoon; put into a deep dish, and pour over them a cup of hot milk thickened with two tablespoonfuls of butter, cut up in flour; cooked for a minute, then seasoned with pepper, salt, and a tablespoonful very finely-minced parsley. Cover the dish; set in boiling water ten minutes, and serve.