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Stewed

3 good-sized carrots, I tablespoonful of butter, 1/2 pint of milk, CARROTS, No. 2.

I teaspoonful of salt, I tablespoonful of flour, Salt and pepper to taste.

Pare and quarter the carrots. Put them in a saucepan and cover with boiling water; add the salt and let them boil one hour and a half. When done, drain, place them on a hot dish and stand over boiling water to keep warm. Put the butter in a frying pan, let it melt; add the flour and mix. Do not brown. Now add the milk, salt and pepper. Stir until it boils and is smooth. Pour over the carrots and serve.