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Savory Carrots

Scrape, then cut new carrots into straws. Cook tender in salted water and drain dry. Season with salt, pepper and a little onion juice and return to the kettle with a generous piece of butter and shake till hot and glazed. Pile on a dish in pyramid form, add a cup of fresh green peas well seasoned and a sprinkling of chopped parsley.-Anne Warner.

Maitre d'Hotel Potatoes Wash, pare and cut potatoes into balls, using a French vegetable cutter, making two cups. Soak fifteen minutes in cold water and cook in boiling salted water until soft. Drain and add the sauce.

For this, cream three tablespoons of butter, add one teaspoon of lemon juice, one-half teaspoon of salt, one-eighth teaspoon of pepper and one-half tablespoon of finely chopped parsley. Stella A. Downing.