GLORIFIED CARROTS
Take 2 cups of diced carrots and boil them in slightly sweetened water about half an hour, or until tender, and let them cool. Put 1 tablespoon of butter into a saucepan, add to it 1 teaspoon of grated onion, and toss together until hot; then add the diced carrots and 1 cup of well-made white sauce. Butter small individual gratin dishes, fill them with the carrot mixture, sprinkle the top with a few lightly browned bread crumbs, then with chopped chives, and set in a hot oven for five minutes. Serve alone as an entrée, placing each dish on a small plate with a paper doily.
This dish can be varied by using more chives mixed with the carrots and omitting the onion, or, if chives are not at hand, they can be omitted when the onion is used, and finely chopped parsley substituted to garnish the top.
The quantities given here can be doubled, and the carrots cooked in a large baking dish as an addition to the main course of a luncheon or dinner.