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Carrots, Mashed

Scrape off all the skin from some large carrots, and boil them till tender; mash them smoothly, and return them to the saucepan, beat thoroughly for a few minutes, adding a small piece of butter and a little salt and pepper. Two or three spoonfuls of gravy or a cupful of milk may be added, but in either case let the vegetables remain over the fire, stirring them constantly till they are nearly dry. Time, one hour and a half to boil; ten minutes to dry. Sufficient, six large carrots for five persons.