Harvard Carrots - cooking recipe

Ingredients

2 lb. carrots, scraped
1/2 c. sugar
1 1/2 tsp. cornstarch
1/4 c. vinegar
1/4 c. water
1/4 c. margarine

Preparation

Slice carrots and cook in salted water for 15 minutes.
Drain. Combine sugar, cornstarch, vinegar and water.
Cook until thickened, stirring constantly.
Add sauce and margarine to carrots.
Heat until margarine melts.
Yield: 6 to 8 servings.