Carrots.
The best mode of cooking carrots is to boil them with corned beef, and then serve them as a garnish around the meat. Carrots require a longer time to boil than almost any other vegetable. If large, boil them an hour and a half. It improves their appearance to cut them into shapes of balls or pears before boiling; or they may be cut into half-inch slices, and then shaped with the tin cutters (see page 55). These come in different sizes.