Breaded Carrots Recipe

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Instructions
  1. Scrub young carrots, and boil in the skins until done.
  2. Dip in cold water, one at a time, and remove the skin.
  3. Split lengthwise, sprinkle with salt, dip in cream or canned milk, roll in fine cracker crumbs or fresh bread crumbs, and lay in an oiled baking pan.
  4. Touch over the top with an oiled brush and bake for 20 minutes, with a pan over the top; then remove the cover, and brown lightly.

 




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