Evening Republican, Volume 20, Number 154, Rensselaer, Jasper County, 28 June 1916 — Carrots and Peas Creamed. [ARTICLE]

Carrots and Peas Creamed.

Scrufr and cut into dice enough carrots to make a pint. Let stand in cold water for half an hour. Drain and cook in an uncovered kettle of boiling water until carrots are tender. (Old carrots require about one-quarter of an hour.) Add a pint of peas and a pint of cream sauce.