4 cups peeled potatoes -- cut in 1/2" cubes

1 cup sliced carrots

1 tablespoon salt

3 cups water

1 package (10 oz.) frozen peas

1/2 teaspoon Worcestershire sauce

1/2 cup margarine

1/3 cup chopped onion

1/4 cup flour

5 cups milk

1 pound can salmon

1 cup celery -- thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smo oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm on. Heat thoroughly. Serve at once. Makes 3 quarts.

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