Part 1 — BELGIAN CARROTS
Reading edition
Clean well the carrots, cut them in dice, and wash them well. Put them on the fire with enough water to cover them, a bit of butter, an onion well minced, salt and pepper and a dessert-spoonful of powdered sugar. Place the dish in the oven for at least an hour, and, when you serve it, sprinkle over the carrots some minced parsley.
[Gabrielle Janssens.]