Pan: 18 By 24-Inch Roasting Pan Temperature: 400 F. Oven

1. Add Carrots And Sugar To Salted Water.

2. Bring To A Boil; Boil 15 Minutes.

3. Drain; Place In Pan; Reserve 1 Cup Liquid, Place 2 Gal Carrots In Each Of

Roasting Pans (18 By 24-Inches). Combine Liquid With Sugar, Salt, Ginger, And

Butter Or Margarine. Cook Until Blended And Syrup Is Formed. Pour An Equal

Quantity Of Syrup Over Carrots In Each Pan.

4. Bake 30 Minutes, Baste After 20 Minutes.

Carrots

Cut In 2-Inch Strips.

Used.

Omit Steps 1 And 2.

Frozen, Sliced Carrots May Be Used.

A02500.