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Carrots, Old

Scrape and wash the carrots and cut them in slices. Boil them one hour in plenty of water; then drain off all but a half cup of the water, and add to the carrots one teaspoon of sugar, and one of salt. Boil rapidly until the water is all evaporated. Cover the carrots with milk, and thicken this to a cream with a little flour wet to a smooth paste with cold milk. Add butter, salt and pepper to taste, and serve hot. Carrots may also be cooked the same as beets, adding butter, salt and pepper after draining off the water, and serving them after thorough heating. Or they may be boiled whole with corned beef, and served as a garnish around the meat. It improves their appearance to cut them into half-inch slices and then shape them with tin cutters.