HARVARD CARROTS

1 tablespoon sugar
1/2 teaspoon cornstarch
1 tablespoon vinegar
1 tablespoon water
salt (to taste)
dash ground black pepper
1 cup cooked sliced carrots
1 1/2 teaspoons butter

Combine sugar and cornstarch in saucepan. Blend in vinegar and water. Cook over medium heat until thick and bubbling, stirring constantly.

Add salt, pepper, and carrots. Heat until carrots are hot. Stir in butter.

Source: Recipe card from an old recipe box that I purchased at a garage sale