1 - 1/2 lb. Young Carrots
1 Cup Grated Cheese
1 tblspn. Vinegar
1 Full tblspn. Butter. Salt
Pepper
Little Stock | Clean carrots and slice into ovals. Simmer in stock until tender, drain and mash. Return to pan with the butter and vinegar and heat thoroughly. Add grated cheese and heat until creamy and very hot. Place mixxture on 4 slices of hot buttered toast. |
