8 carrots
1/2 tsp. salt
1 tsp. orange rind
1/4 c. orange juice
2 tbsp. butter
3/4 c. water
1 tsp. lemon rind
3-4 tsp. lemon juice
4 tbsp. sugar

Peel carrots; cut off ends and slice on diagonal into thin oval shaped pieces. There should be about 4 cups. Put carrots in saucepan with water and salt; bring to boil. Cover and cook rapidly until tender, about 7-10 minutes.

Drain; save liquid for future use. In small pan put lemon and orange rind, juice, and sugar. Stir over low heat until sugar dissolves; boil gently about 5 minutes. Stir in butter. Pour over drained carrots; reheat if necessary. Serve each portion of carrots with a few teaspoons sauce. Makes 6 servings.