1 qt. diced carrots
1 qt. diced potatoes
2 tbsp. finely cut onions
2 tbsp. finely chopped parsley
1 tbsp. butter
1 tsp. salt
Dash pepper
1 can evaporated milk

Put the carrots on in boiling water to cover, boil 10 minutes; add the potatoes and boil until the potatoes are overdone, that is very soft, so they will scarcely hold their shape. Add the evaporated milk. Put the drippings or butter and onion into fry pan, fry until the onion is tender, but not brown; add the flour and mix until smooth; add to the carrots and potatoes; add seasoning and parsley; boil 5 minutes.