Carrots

Peel and cut carrots in very small pieces and put over the fire with a little water, salt and butter. Cook until tender, and when most all the water has cooked off, thicken the remainder with a little flour rubbed to a smooth paste with cold milk, and add a very little sugar. Onions may be stewed with the carrots, but in this case omit the sugar, and add pepper.- [E. K., Mass.

Carrot Fritters

Mash 2 boiled carrots, add 2 beaten eggs, 3 tablesp flour moistened with a little cream, and 1 teasp sugar. Drop by spoonsful in hot fat and fry brown, like doughnuts. Serve hot and just before serving squeeze a little lemon or orange juice over each fritter, and dust with powdered sugar.-[S. E. W., O.

Carrots and Peas

Boil 1 pt carrots cut in dice, in enough water to cover, and after 10 minutes add 1 pt shelled green peas, and boil all together until tender. When done the water will be greatly reduced. Then add 1/2 cup cream, a little butter, pepper and salt, and thicken with a little corn starch or flour. Let boil 2 or 3 minutes longer and serve.-[Mrs. H. H., Cal.

Smothered Carrots and Onions

Cut salt pork in small cubes and fry light brown, then add 1 doz onions, and as many tender carrots, cut fine. Season well with salt and pepper, add 1 cup water, cover, and cook 1 hour.-[Mrs. A. B., Me.

Pickled Carrots

Wash and scrape carrots and cook in salted water until tender, then cut in pieces of convenient size, and cover with hot vinegar, which may be sweetened and spiced, if liked. Let stand in this vinegar 2 days, before using.-[Mrs. L. A. G., Me.