Boiled Carrots

Wash, scrape, drop into boiling water, and cook till tender; drain thoroughly. Slice, and serve with a cream sauce. Varieties with strong flavor are better parboiled for fifteen or twenty minutes, and put into fresh boiling water to finish.

Carrots With Egg Sauce

Wash and scrape well; slice and throw into boiling water or else steam. When tender, drain thoroughly, and pour over them a sauce prepared the same as directed for parsnips, with the addition of a tablespoonful of sugar. Let them boil up once, and serve.

Stewed Carrots

Prepare young and tender carrots, drop into boiling water, and cook for fifteen or twenty minutes. Drain, slice, and put into a stew-pan with rich milk or cream to nearly cover; simmer gently until tender; season with salt and a little chopped parsley.