CREAMED CARROTS

From 1916:

The carrot is valuable as a vegetable and a flavorer. As the carrot grows old, only the outer layers are desirable for food. Here is a recipe for creamed carrots from one of Uncle Sam’s cook books:

Scrape the carrots, then cut into dice or slices. Put into a stewpan with salted boiling water, allowing a teaspoonful salt for a quart of water, and boil until tender. Drain, season with a little salt, put them in a vegetable dish, and pour the white sauce over them.
Or the carrots may be cut into dice before cooking and boiled and drained, then put back in the stewpan, and for every pint add 1 tablespoon butter, 1 teaspoon sugar, half a teaspoon salt and 1 cup of water.
Cook over a hot fire until the carrots have absorbed the liquid.