Wash the carrots, scrape them lightly and cut into balls with a French potato scoop, or dice. Put in a stewpan with salted boiling water, allowing a teaspoon of salt for a quart of water and boil until tender. Young carrots will cook in thirty minutes and old ones in forty-five. Drain and season with salt, pepper and butter.
Wash and scrape young carrots, boil them in salted water and drain. Put them in a saucepan; for each pint add one tablespoon of butter, one teaspoon of sugar, half a teaspoon of salt and one gill of water. Cook over a hot fire until the carrots have absorbed the seasoning and liquids.
3 cups diced, cooked carrots
1 cup white sauce
To prepare the carrots, select two large or three medium-sized carrots, wash and scrape, and drop at once into cold water to prevent discoloration. Cut into half-inch cubes, or if preferred, cut lengthwise into quarters, and then into one-inch pieces. Steam or cook in boiling water - salted - one or two hours, or until tender. Prepare white sauce or cream sauce. Drain the carrots, and add the sauce; reheat and serve. Or instead of the sauce, put the diced carrots in a sauce pan with 1 tablespoon of butter, 1 teaspoon of sugar, half a teaspoon of salt and 1 gill of water and cook until all the liquid is absorbed.
1 1/2 pints diced carrots
1 can peas
1 pint sauce for vegetables
Prepare the carrots the same as for creamed carrots. Cook in boiling water until tender, adding salt one-half hour before they are done. Drain and prepare the sauce for vegetables, using all milk for the liquid. Drain and warm the peas, and add to the vegetables and sauce. Bring to the boiling point, and serve.
Wash and scrape the carrots; then cut in slices or dice, and put in a saucepan with boiling salted water. Cook until tender, then strain, and return to the saucepan with one-half cup of butter and one tablespoon of sugar. Cover, and cook slowly until the carrots are coated with the butter and sugar. Add one pint of hot cooked peas, season with butter, salt and pepper, and serve hot.