Escalloped Carrots - cooking recipe

Ingredients

6 Tbsp. Crisco (may use part butter for flavor)
6 Tbsp. flour
3 Tbsp. milk
15 oz. jar sharp Borden cheese
2 (1 lb.) cans diced carrots, drained or 3 or 4 c. cooked and diced fresh carrots
salt
pepper

Preparation

Melt butter and Crisco in top of double boiler.
Add flour; mix well.
Slowly add milk, stirring constantly, until thick sauce forms.
Add cheese and stir until cheese is melted.
Add carrots.