Recipe: Creamed Potatoes

  • 2 cups raw potato balls or half-inch cubes 1 cup White Sauce
  • 1 slice onion 1 teaspoon finely chopped parsley

Cook POTATOES with the onion in boiling salted water until tender; drain; remove the onion, mix with Sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for SOUP.

Better Meals for Less Money, by Mary Green (Year 1909)