Glazed carrots

Cut the carrots lengthwise, then cut the halves crosswise into lengths of approximately one and a half inches.

Put the carrots in a pan with enough water to cover them halfway up, two tablespoons of butter and salt.

Boil and steam them until the water has evaporated and the carrots are tender.

Just before serving beat in three tablespoons of butter and a teaspoon and a half of sugar for a buttery sheen.