Scrub and scrape carrots. (Very young carrots need not be scraped.)
Cover them with boiling salted water, bring them to a boil and put them
into a cooker for from one to three hours, according to the age and
condition of the carrots. They will not be injured by cooking twelve
hours. If old and wilted they should be soaked several hours in cold
water before being prepared for cooking. When done, cut young carrots in
rounds or strips, or serve them whole. Old carrots may be cut into
slices before cooking. Drain away most of the water and make Sauce for
Vegetables, using the remainder of the water. Or all the water may be
drained off and the carrots served with butter, salt, and pepper to
taste.