SPRING CARROTS
Trim and scrape two bunches of spring carrots. Parboil for ten minutes in salted water to cover. Drain, and rinse in cold water. Put into a deep baking-dish with two tablespoonfuls each of butter and sugar and two cupfuls of well-seasoned beef stock. Cover and cook slowly until tender. Drain, reduce the liquid by rapid boiling, pour over the carrots, and serve.