Melt the butter in a saucepan; add the flour, and cook a moment; and pour in the milk, an even teaspoonful of salt, and a saltspoonful of white pepper.

When it boils, add the potatoes.

Boil a minute, and serve.
SARATOGA POTATOES.
Pare potatoes, and slice thin as wafers, either with a potato-slicer or a thin-bladed, very sharp knife.

Lay in very cold water at least an hour before using.

If for breakfast, over-night is better.