Title: Carrots normandie
 Categories: 
      Yield: 100 Servings
 
  2 1/2 ga WATER; BOILING
      1 ga RESERVED LIQUID
      1 lb BUTTER PRINT SURE
     20 lb CARROTS FRESH
      8 oz FLOUR GEN PURPOSE 10LB
      4 oz SUGAR; GRANULATED 10 LB
      4 oz SUGAR; GRANULATED 10 LB
      1 ts NUTMEG GROUND
      2 oz SALT TABLE 5LB
 
  1.  ADD CARROTS AND SUGAR TO SALTED WATER.
  
  2.  BRING TO A BOIL; BOIL 15 MINUTES.
  
  3.  DRAIN; RESERVE 1 GAL LIQUID.  PLACE CARROTS IN PAN. BLEND MELTED
  BUTTER OR MARGARINE WITH FLOUR, WHEAT GENERAL PURPOSE, SIFTED; STIR
  UNTIL SMOOTH. ADD TO RESERVE LIQUID, STIRRING CONSTANTLY. ADD 1/2 CUP
  SUGAR AND NUTMEG. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING
  CONSTANTLY.
  
  4.  GARNISH WITH PARSLEY BEFORE SERVING.
  
  NOTE:  1.  IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB
  CARROTS CUT IN 2-INCH STRIPS.
  
  NOTE:  2.  IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY
  BE USED. OMIT STEPS 1 AND 2.
  
  NOTE:  3.  IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20
  LB FROZEN, SLICED CARROTS MAY BE USED.
  
  NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  A-25.
  
  Recipe Number: Q01703
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).