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Carrots and New Potatoes

Clean and scrape a number of very small carrots; wash and scrape twice as many new potatoes. Boil the latter as usual; cook the carrots in as little water as possible, adding a little salt, sugar and I teaspoonful of butter. Quarter the potatoes as soon as done and add to the carrots ten minutes before they are to be served. Allow the water to almost evaporate. Add another teaspoonful of butter and when in the serving dish sprinkle with a little finely chopped parsley.