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CREAMED CARROTS AND PEAS 
15 lb. raw carrots (10 lbs. cooked)
6 lb. peas
1 lb. butter
1/2 lb. flour
1 gallon hot milk
1 tbsp. salt
1 tsp. pepper

Peel, dice and cook carrots 10 to 15 minutes in very little water (salted). Cook peas 15 to 20 minutes in boiling salted water. Drain and mix. Prepare sauce by simmering butter and flour 5 minutes without browning. Add milk, salt and pepper and whip smooth. Simmer 10 minutes. Combine sauce and vegetables. Yield: 100 (4 ounce) portions.
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