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Peas with Cream Sauce

Put one quart of peas in a kettle of salted, boiling water and cook fifteen minutes; drain. Put a tablespoonful of butter in a saucepan, add a tablespoonful of flour, mix. Add a half pint of milk, stir continually until boiling; add a half teaspoonful of salt, a dash of pepper and then the peas. Stand over boiling water about five minutes and serve as a garnish to baked, broiled or fried sweetbreads or squabs.