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Viennese Carrots

2 tablespoonfuls Crisco 1 bunch carrots 1 tablespoonful flour 1/2 teaspoonful sugar 2 tablespoonfuls vinegar Salt and pepper to taste 1 tablespoonful chopped parsley 1 cupful cooked peas Scrape carrots, cut in small pieces, and boil till tender in boiling salted water. Blend Crisco and flour together in saucepan over fire, stir in 1 cupful water in which carrots were cooked, boil five minutes, then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and serve hot in vegetable dish.

Apple, Celery and Nut Salad For Dressing 1 tablespoonful Crisco 1 teaspoonful mustard 1 teaspoonful sugar 1/2 teaspoonful salt 1/4 teaspoonful white pepper 2 eggs 4 tablespoonfuls lemon juice 1 cupful whipped cream