3 c. diced, pared potatoes
1/2 c. chopped onion
1 qt. milk
1/4 c. unsifted all purpose flour
1 tbsp. butter
2 tsp. salt
1/8 tsp. pepper
2 hard cooked eggs, chopped

In large saucepan, bring 1 inch lightly salted water to boiling. Add potatoes and onion; cook, covered, until tender, about 10 minutes. Add milk and bring to boiling.

Meanwhile, in small, heavy skillet, slowly heat flour, stirring until flour is light-golden. Blend in butter. Stir over low heat until mixture is well browned. Stir browned flour into milk; bring to boiling. Reduce heat and simmer until slightly thickened. Add salt, pepper and chopped egg and sprinkle with fresh parsley. Serve hot. Makes 6 servings.