4 c. coarsely grated pared carrots (4 lg.)
1 c. boiling water
2 tbsp. butter
1 tbsp. sugar
1 tbsp. lemon juice
1/4 tsp. mace
Salt to taste

In medium saucepan, covered, rapidly cook carrots and water until carrots are tender, about 20 minutes. If necessary add water during cooking period; or if water is left uncover and evaporate it over fairly high heat. Add remaining ingredients and mix well, melting butter.