1 small carrot (2 ozs.) =20 Calories.

Boiled Carrots

Wash, scrub and scrape off the very thin skin. Cut each carrot into slices from one-fourth to one-fifth inch thick, cut into cubes and cook in boiling salted water until soft, forty-five to sixty minutes. They may be served plain with a little melted butter, salt and pepper, or they may be mashed and seasoned as above.

Creamed Carrots

Pour Creamed Sauce No. I over boiled cubed carrot, reheat and serve.