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Carrots with Green Peas

1 1/2 pints diced carrots 1 can peas 1 pint sauce for vegetables Prepare the carrots the same as for creamed carrots. Cook in boiling water until tender, adding salt one-half hour before they are done. Drain and prepare the sauce for vegetables, using all milk for the liquid. Drain and warm the peas, and add to the vegetables and sauce. Bring to the boiling point, and serve.