Harvard Carrots - cooking recipe

Ingredients

1/2 c. sugar
1 1/2 Tbsp. cornstarch
4 c. cooked, sliced carrots
1/4 c. water
1/4 c. butter or margarine

Preparation

Mix sugar and cornstarch.
Add vinegar and water; cook until thick, stirring constantly.
Add carrots and let stand over low heat for 5 to 10 minutes.
Add butter and serve.