Carrot Saute

Peel carrots, cut in dice, and boil in salted water for 30 min-utes. Drain and cover with one cup of beef stock. Cook till stock is nearly evaporated, add a small piece of butter, brown slightly and serve.

Fried Carrots

Wash and boil carrots till tender. Cut into lengthwise slices, roll in beaten egg and bread crumbs, and fry in deep fat until a golden brown. Drain and serve hot.

Carrots And Peas

Diced carrots, 2 cups. Green peas, 2 cups. Flour, 2 tablespoons. Salt and pepper.

Sugar, 1/2 teaspoon. Butter, 2 tablespoons. Water, 1 cup. Chopped parsley.

Boil diced carrots in salted water till tender and mix with the cooked peas. Sprinkle with flour, seasoning, sugar and butter. Add 1 cup of the water in which the carrots were cooked and simmer till thick. Sprinkle with chopped parsley and serve hot.

Southern Carrots

Carrots.

Flour, 2 tablespoons.

Butter, 2 tablespoons.

Chicken stock, 2 cups. Egg yolks, 2. Pepper and salt.

Clean carrots and cook in boiling water until tender. Cook together the butter and flour, add stock gradually and stir constantly till thick. Remove from fire and add the yolks of the eggs, beaten well. Season and pour over carrots.