Carrots With Egg Sauce
Clean carrots, cut in slices about half an inch thick, and boil until tender; drain, pour egg sauce over, and serve.
Puree of Carrots
Clean young carrots, cut into slices, and boil in salted water until tender. Drain, mash through a colander, and season with a little salt and cream. Serve as mashed potatoes, or with broiled or braized protose as an entree.