To Boil Carrots:

1. Put two quarts of warm water into a saucepan, with one good tablespoonful of salt and a small piece of soda the size of a chestnut, and put it on the fire to boil.

2. Take the carrots and cut off the green tops, and wash them well in cold water.

3. Scrape the carrots clean with a sharp knife, and carefully remove any black specks.

4. If the carrots are very large, cut them in halves and quarters.

5. When the water in the saucepan is quite boiling, put in the carrots and let them boil until they are tender.

N. B. - Young carrots need not be cut up, nor do they take so long to boil as old ones.

6. For serving, turn the carrots into a colander to drain, and then put them on a hot dish.