Bessie Barriscale
GERMAN
4 cupfuls diced carrots 2 medium-sized onions 1 cupful cream 3 tablespoonfuls butter
CARROTS
2 teaspoonfuls sugar 2/3 teaspoonful salt 2 teaspoonfuls minced parsley Melt the butter in a saucepan, add the onion, and fry it slowly till golden brown; then add the carrots and sugar, cover closely, and simmer gently for thirty minutes; then add the salt, parsley, and cream; heat and serve at once. If allowed to cook longer, the salt is liable to make the cream separate slightly.