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Peas and Potatoes

1 pint shelled peas 1 pint new potatoes 1 1/2 cups milk 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt Cook the shelled peas the same as for green peas. Scrape the new potatoes, and cook in sufficient boiling, salted water to cover. When tender, drain and dry by shaking gently over the flame, and add the peas. Prepare white sauce of the milk, butter, flour and salt, and pour over the peas and potatoes. Cook a few moments before serving.