Creamed Carrots

From 1913:

Boil young carrots until tender in salted water, rub off the skin with a rough cloth, cut into inch lengths, and put them into a white sauce which you have made by cooking together a tablespoonful each of butter and flour until they bubble, pouring a cupful of milk upon them and stirring until smooth and thick. Leave the carrots in this for a few minutes, season to taste and serve.

Carrots with Butter:

Prepare the carrots as directed in the preceding recipe, but instead of serving them in white sauce, dress them with butter, pepper, and salt and a tablespoon of finely minced parsley.