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Mint-Glazed Carrots and Peas

Signa E. Nelson. 3 medium sized carrots 1/2 C butter 1½ C sugar 1 T mint sauce 1 can peas Salt Boil carrots in small amount of salted water fifteen minutes. Drain, add butter and sugar. Cook slowly until soft and glazed. Add mint sauce. Heat and drain peas (save liquor for stock). Turn peas on hot serving dish. Surround with carrots. Pour glazing liquor over peas. 1 doz. small beets 1/2 C sugar 1/2 T cornstarch