This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
3 good-sized carrots 1 tablespoonful of butter 1/2 pint of milk
Pare and quarter the carrots. Put them in a saucepan and cover them with boiling water; add the salt and let them boil one hour and a half. When done, drain, place them on a hot dish, and stand over boiling water to keep warm. Now put the butter in a frying-pan, let it melt; add the flour, and mix. Do not brown. Now add the milk, salt and pepper. Stir until it boils, and is smooth. Pour over the carrots, and serve.