1 1/2 cups fat 1 1/2 cups rice flour 4 quarts hot milk 6 No. 2 cans shrimp

1 teaspoon pepper

2 teaspoons Worcestershire

2 tablespoons salt

3 quarts cooked peas

Three-fourths cup cornstarch may be used instead of rice flour. Make sauce of fat, flour, milk, and half the salt, following directions for White Sauces. Drain peas and shrimps, without removing from cans, then turn into large bowl, sprinkling with pepper and remaining salt. Add to sauce about fifteen minutes before serving. Add Worcestershire sauce, stirring very carefully and very little, in order not to break peas. Serve very hot on toast or heated crackers. Dip toast in cold salted water, set on edge in oiled pan, and put in oven to reheat.