Stewed Carrots

• 4 Carrots of Good Size
• A Tablespoonful of Butter
• A Tablespoonful

Scrape the carrots and throw them into cold water for about a quarter of an hour. Then put them in a saucepan, and cover with boiling water. Add the salt, and let them cook for an hour and a half, boiling steadily. After this time expires, take them out and drain off all water. Then cut neatly into one-half inch dice pieces, or slice thin. Put a