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CARROTS (a la Creme)

Take some very small carrots, clean and put them into boiling water with one table-spoonful of salt, and boil fast till tender; then drain and return them to the stewpan for a minute, with two table-spoonfuls of cream, a lump of sugar, an ounce of butter, and a sprinkling of pepper. Serve at once. Probable cost, 8d.