1 lb. carrots
Salt
3 tbsp. butter
2 tbsp. sugar
6 thin lemon slices

Pare carrots and cut into 1 inch diagonal strips. Boil in salted water about 15 minutes until tender. Drain. Melt butter in heavy skillet. Stir in sugar. Add carrots and lemon slices. Cook over medium heat, stirring often, until carrots are glazed. Serves 4 to 6.