Melt two tablespoonfuls of butter; add one tablespoonful of flour with one teaspoonful of sugar and half a teaspoonful of salt; add the peas and one-third a cup of milk, stir, and let cook until the liquid begins to bubble.
=Puree of Fish.= Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient.

Add to the remnants of cold boiled white fish enough canned salmon to make two cups; chop fine and rub through a puree sieve.

Cook together in the blazer two tablespoonfuls of butter, three of flour, one teaspoonful of salt and a dash of pepper.

Add the milk gradually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth; add more sauce, and, when well diluted and smooth, turn the whole into the blazer.

Stir, and let cook until very hot; then serve with crackers, split, buttered, and browned in the oven.