2 tablespoonfuls Crisco
1 bunch carrots
1 tablespoonful flour
1/2 teaspoonful sugar
2 tablespoonfuls vinegar
Salt and pepper to taste
1 tablespoonful chopped parsley
1 cupful cooked peas
Scrape carrots, cut in small pieces, and boil till tender in boiling
salted water. Blend Crisco and flour together in saucepan over
fire, stir in 1 cupful water in which carrots were cooked, boil five
minutes, then add sugar, seasonings, vinegar, parsley, peas, and
carrots; simmer ten minutes and serve hot in vegetable dish.
[Illustration]