Creamed Potatoes

One pint cold potatoes cut in cubes or thin slices, milk, one tablespoonful of butter, one-half teaspoonful of pepper, chopped parsley. Put the potatoes in the chafing dish and cover with milk, and cook until the milk is absorbed. Then add the butter, salt, pepper and parsley. Stir a few moments and serve.

Lyonnaise Potatoes

One tablespoonful of butter, one onion chopped fine, twelve cold boiled potatoes, cut into dice; parsley, salt, pepper. To the butter and onions add the potatoes, and stir quickly over the open flame for five minutes, taking care they do not stick to the pan; season with salt and pepper, add chopped parsley, drain and serve. - Mrs. Dermont, Williams, Ariz.