Savory Carrots

6 medium-sized carrots 1/2 tablespoonful sugar

1/4 teaspoonful salt

2 tablespoonfuls melted butter

Few grains pepper

2 tablespoonfuls minced parsley 1 tablespoonful lemon juice

Scrape the carrots, cut lengthwise, and boil or steam until tender. Then place in a saucepan with the melted butter, and add the other seasonings. Let become very hot and serve.

Glace Carrots

Boil or steam the desired number of carrots; pare and cut in quarters. Place in a baking dish, dust rather thickly with granulated sugar and dot with butter, and add a suspicion of mace. Pour in a little water and bake, until coated, with the sugar syrup - about thirty minutes.

Creamed Carrots

Steam or boil the carrots until tender, pare and cut in dice. Make White Sauce No. 2, add the diced carrots and serve. If desired, an equal number of peas may be combined with the carrots.

Carrots En Casserole

3 cupfuls carrots cut in small cubes

2 small onions

3 tablespoonfuls butter 1 teaspoonful salt

1/8 teaspoonful pepper

1 cupful minced ham or corned beef

2 cloves

2 cupfuls strained tomato juice

1/8 teaspoonful nutmeg 1 teaspoonful sugar

3 tablespoonfuls flour 1 1/2 cupfuls water

Let the carrots stand in cold water at least ten minutes. Chop the onions and saute (fry) with the carrot in butter for five minutes. Add the flour and seasonings, stirring well, then the tomato, ham and water. When boiling pour into a casserole and bake two hours.

Carrots With Butter Sauce

3 cupfuls chopped or diced carrots 2 1/2 cupfuls boiling water 1 1/4 teaspoonfuls salt

2 tablespoonfuls butter 1 teaspoonful sugar Few grains pepper 2 tablespoonfuls flour

Fry the carrots in butter till a little soft; add the flour, seasonings and water. Let boil, then simmer till the carrots are tender, about an hour.

Carrot Straws

1 pound carrots cut in match-like strips 1 1/2 cupfuls vinegar (mild) 1 cupful water I inch stick cinnamon

1/2 cupful sugar

2 small bay leaves

1/2 teaspoonful whole cloves

Grating lemon rind

Boil the carrots, then cook together the vinegar, water, sugar, bay leaves, cloves and cinnamon. Add the carrots and let stand at least twenty-four hours before serving. Serve plain, dressed with oil, or on lettuce with salad dressing.