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Pickled Carrots

Scrape and wash in cold water six good-sized carrots, cut in slices cross-wise; throw them into a kettle of boiling water, boil until tender, about three-quarters of an hour. Drain, put in a jar and pour over them cold vinegar, add one slice of onion, two bay leaves and a teaspoonful of celery seed. They will be ready to use in twelve hours. These pickled carrots make a delightful garnish for cold meat dishes, potato salad, or may be served following soup with celery, olives, etc.

STEWED CARROTS, No. 1.

Scrape and cut into cubes sufficient carrots to make one pint. throw into a kettle of boiling water; cook threequarters of an hour, then drain. Put two tablespoonfuls of butter in a saucepan, add a half pint of good stock and one tablespoonful of sugar. Boil rapidly ten minutes, take from the fire, add the beaten yolks of two eggs, a half teaspoonful of salt and a dash of pepper. Drain and dish the carrots, pour the sauce over them while very hot.