Wash, scrape and slice one quart carrots roundwise. Put them in a saucepan with one tablespoon of butter or drippings, three tablespoons of sugar and one teaspoon salt. Cover closely and let simmer on a slow fire until tender.
Scrape, slice and cook one quart of carrots in one quart of boiling water to which has been added one teaspoon of salt, until tender; drain. Heat two tablespoons fat, add one small onion, brown lightly, add the carrots, season with one teaspoon of sugar, one-quarter teaspoon of salt, one-eighth teaspoon of white pepper and shake well over the fire for ten minutes, add one and one-half cups of soup stock, cover and simmer for one-half hour, then add one teaspoon chopped parsley and serve hot.
Salt and pepper two pounds of fat brisket of beef and let stand several hours. Wash and scrape two bunches of carrots and cut in small cubes. Place in kettle with meat, cover with boiling; water and cook several hours or until the meat and carrots are tender, and the water is half boiled away. Heat two tablespoons of fat in a spider, let brown slightly, add two tablespoons of flour and gradually one cup of carrot and meat liquid. Place in kettle with meat and carrots and boil until carrots become browned.
Make a syrup of one cup of sugar and one cup of water by boiling ten minutes. To this syrup add two cups of carrots diced, which have previously been browned in two tablespoons hot fat or butter. Cook all together until carrots are tender. Brown in oven and serve.
Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.
Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juke of the corn itself is wasted; It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire.