4 quarts cold potato 4 quarts White Sauce II

4 quarts cooked peas Salt and pepper to taste

Cut potatoes in small cubes before measuring. Drain peas, and if fresh peas are used, the water in which they are cooked may be used in place of part of milk. Peas should be cooked in the smallest possible amount of water. Potato cubes may be replaced by small, whole, new potatoes. The proportion of potato and peas may be varied to suit conditions. Reheat in sauce.