Cook peeled and sliced carrots until tender in boiling salted water. Drain and put into a saucepan with two tablespoonfuls each of butter and sugar, for each two cupfuls of carrots. Stir constantly until covered with syrup and colored a little. Sprinkle with lemon-juice and serve immediately.
BOILED CAULIFLOWER
Wash and trim a head of cauliflower and soak it for an hour in cold salted water, head down. Rinse thoroughly, cover with boiling salted water, and boil until done. Drain, and serve with any preferred sauce.
BAKED CAULIFLOWER
Prepare according to directions given for [Boiled Cauliflower]. Put into a buttered baking-dish, pour over a [Drawn-Butter Sauce], sprinkle with crumbs, dot with butter, and add a little grated cheese if desired. Brown in the oven and serve in the baking-dish.
BUTTERED CAULIFLOWER
Boil two cauliflowers in salted water until tender. Drain, separate into flowerets, arrange in a serving-dish, and season with salt and pepper. Heat a cupful of butter in a frying-pan without browning, skim, and put in enough fresh crumbs to make a smooth thin paste. Spread over the cauliflower and serve.
CREAMED CAULIFLOWER
Prepare according to directions given for [Boiled Cauliflower], adding a pinch of soda to the water. Cook slowly until done, drain, rinse in hot water, cut into convenient pieces for serving, pour over a [Cream Sauce] and serve, or break into flowerets, and reheat in [Cream Sauce].