12 sm. new potatoes
3 c. fresh or frozen peas
1 tsp. salt
Pepper to taste

Cook new potatoes in their papery skins (or scrape them gently with a knife or with a potato brush) in just enough water until done. Cook the peas in a separate pot until tender. Drain the vegetables, pour together and serve with a white sauce.

WHITE SAUCE:

1 tbsp. butter
1 1/2 tsp. flour
1 1/2 c. milk

Melt butter. Stir in flour to form a paste. Gradually add milk, stirring with a whisk over heat until smooth and thickened.