Carrots and Peas

• 1 pt. carrots
• 1 pt. peas
• ½ cup

Wash, scrape and cut carrots in small cubes, cook until tender, drain and reserve ½ cup carrot water. Mix carrots well with cooked green peas. Sprinkle with flour, salt, sugar and pepper to taste, add fat or butter, soup stock and carrot water, boil a little longer and serve. Can also be served with