Scrub and scrape off a very thin skin. Cut each carrot into slices from one-quarter to one-half inch thick, and cook in boiling salted water until soft. Serve with a white sauce.

Stewed Carrots.

Wash and scrape the carrots, and cut them into strips. Put these in a stewpan with water enough to cover them, add a spoonful of salt, and boil slowly until they are tender. Then drain and replace them in the pan, with two tablespoonfuls of butter rolled in flour, a little pepper and salt, and enough cream or milk to moisten the whole. Bring to a boil and serve hot.