3 medium carrots, cut in strips
2 cups fresh peas or frozen or canned
2 tablespoons butter or margarine Salt
2 tablespoons sugar
1/4 cup butter or margarine
1/2 tablespoon chopped mint leaves (may be omitted)
Cook carrots in boiling, salted water 15 minutes; drain. Cook peas in boiling, salted water, 8 to 10 min-utes; drain (omit when using canned peas) season with 2 table-spoons butter, salt. Glaze drained carrot strips in mixture of sugar, 1/4 cup butter, and mint leaves. Place peas in serving dish; bor-der with carrot strips. Makes 4 to 6 servings.
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