2 No. 10 cans peas or 3 quarts White Sauce II

6 qts. cooked fresh peas 1 1/2 teaspoons pepper

Drain and aerate canned peas, reheat in white sauce; or add freshly cooked green peas. In the latter case, cook peas in smallest possible amount of water, and use water in place of part of milk, so as to save all the sweetness and flavor of the peas.