To be made in time of fresh carrots and young peas. Take 3 bunches young carrots, wash well, cut in thin round slices, boil with a quart young peas and a ham bone till tender, strain and take out bone. Put in stew pan tablespoonful of butter, half tablespoonful of flour, thin with small half cup sweet milk, add small cup of liquor vegetables were boiled in, add half a teaspoonful of sugar, pinch of salt, put in vegetables, let come to a boil, add little parsley chopped fine, put immediately in a dish and serve.

Mrs. John Gregg.