Scrape and wash enough carrots to make 4 cups when cut in dice, and put them in a double boiler containing half milk and half water at boiling point. Let them cook slowly for forty minutes or until tender, then drain them and put them in a hot dish at the side of the stove. Use 1 cup of the stock they cooked in to make a sauce, with 1 tablespoon of butter, 1 of flour, and plenty of salt and pepper. Pour the sauce over them to serve.
CREAMED CARROTS AND POTATOES
To 1 quart of cold boiled potatoes, cut in dice, add 1 cup of boiled diced carrots. Put them in a double boiler and cover with 1½ cups of highly seasoned white sauce, to which has been added 1 tablespoon of onion juice and 1 tablespoon of finely chopped parsley; let boil up once and serve.
CARROTS SAUTÉ
Use boiled carrots cut in dice or fancy shapes and toss them for five minutes in hot butter. Season with salt and pepper, add a little chopped parsley, and serve very hot.
Fancy shaped German carrots in glass bottles can be used instead of fresh ones.