1 lb. carrots (about 5 long ones)
1 tbsp. butter
1/2 c. sugar
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. mace
1/8 tsp. dry mustard
1/4 c. carrot liquid

Cut carrots in thirds. Cook in small amount of water until tender. Drain, saving 1/4 cup liquid. Quarter lengthwise. Put the carrot strips in layers in a 9 inch square pan. Combine the remaining ingredients and heat to the boiling point and pour over the carrots. Bake at 350 degrees for 30 minutes. Baste to give the carrots a glaze before serving. Serves 5.

(Cooper)