_Veal Cutlet, Brown Gravy
Mashed Potatoes
*Glazed Carrots
Pea Salad
Cottage Pudding, Strawberry Sauce
Coffee_
_*Glazed Carrots_--For this, carrots must be cut into even cones or
ovals, and it is convenient to use imported carrots in glass bottles.
If these are used they are already boiled; if fresh carrots are used
scrape, wash them and cut out little shapes with patent cutter, then
boil slowly until tender, but not quite done, and put 4 cups of them
in frying pan with 4 tablespoons melted Crisco, sprinkle with fine
sugar, and stir over hot fire until they begin to brown; add 4
tablespoons stock they were boiled in, adding more stock if needed,
and continue stirring until carrots are nicely glazed.