4 c. cubed potatoes
1 c. sliced carrots
1 tsp. salt
3 c. water
1 (10 oz.) pkg. frozen peas
1/3 c. butter
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 (1 lb.) can salmon
1 c. sliced celery
1/2 tsp. Worcestershire sauce

Cook the potatoes and carrots in salted water until tender. Add frozen peas. Bring to a boil and cook 1 minute. Remove from heat but, do not drain. Cook onion in butter until lightly browned. Add flour and stir until smooth. Cook 1 minute. Add half the milk, stirring constantly.

Cook over low heat until sauce boils and thickens. Flake salmon. Add, with the liquid, to the vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to the vegetables and salmon. Heat thoroughly. Serves 12.