Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-07-19
CARROTS AND CUCUMBERS.
Both Arc More Important Across the Sea
Than Here-Methods of Preparation
Splendid Dishes That Can Be Made With
Little TroubIe-A Complexion Wash.

Than Here-Methods of Preparation
Splendid Dishes That Can Be Made With
Little TroubIe-A Complexion Wash.
WRITTEN FOR THE DIsPATcH.l
Our garden carrot-not so highly appre-
ciated as it should be-was introduced into
England by the Flemish refugees, who set
tied at Sandwich, in the reign of Queen
Elizabeth. This plant was not without
recognition, for SO esteemed was it by the
ladies that they wore the leaves as orna-
ments in their headdresses.
The place filed in the vegetable world by
the carrot is an important one, and of much
greater magnitude than we in this country
are led to suppose. There has never been
the necessity for US in America to raise the
carrot as great staple, as it has been for
generations in various parts. OF the Old
World. yielding much higher return
than any of the grains, and possessing ele-
CANT nutritive properties, 1t has long, from
these circumstances, been cultivated all
over Europe. With us we class it merely
as q garden vegetable, and are content to
partake of it betimes more for o change
than from any well-defned taste, such as is
marked for the potato, the cabbage or the
turnip.
But in its sphere 1t cannot be replaced.
For favoring soups there is nothing to be
compared to it-unless it is the onion
without which many think there is no
cookery worth the name. The farmer has
long since discovered its virtues for color
ing butter, and if all adulterations were so
harmless there would be no ground for
complaint As fattening food for cattle it
is most excellent. The peasants of Savoy
use carrots freely az specific for jaundice.
In consequence of this they are raised in
large quantities.
The following are choice methods for
cooking this wholesome vegetable:
New Carrots with Cream
Boil small new carrots in salted water un-
til tender. Make q dressing of butter, flour
and cream; season with salt, pepper, q
pinch of sugar and grating OF nutmeg.
Carrot Salad.
Take tender, rich-colored carrots. Wash
and 5orape them. Throw into boiling water
and cook until tender. Cut into thin slices,
sprinkle lightly with sifted sugar and add
the juice of one largo lemon, and wine
glassful of olive Oil. Garnish with thin
slices Of onion and lettuce hearts.
stewed Carrots.
II the carrots ars large, scrape them well,
and boil them in salt and water until tender.
If the carrots are old they require from an
hour and a half to two hours. When done,
slice them lengthwise, spread over them
good fresh butter, add dash of pepper and
serve steaming hot.
Carrot Soup.
Boil q few carrots in salted water or broth,
when quite tender, drain and pass them
through a sieve. Mix the pulp thus OBJ
tanned with broth or stock in sufficient
quantities to produce puree rather thinner
than the SOUP which should be sent to the
table You now melt piece of butter and
mix with it a small quantity Of flour, then
granually put in your puree and stir 1t over
the fire till it comes to boil. Set back, re-
move superfuous fat, and serve with bread
sippets.
scrape the carrots, boil until tender, and
strain them through sieve. To pint of
pulp take three pints of milk, six we'll
beaten eggs, two tablespoonfuls of butter
(melted), Juice of half q lemon, and the
grated rind of a whole one. Sweeten to
taste and bake in deep plates, without upper
crust
Preparation of the Cucumber.
Cucumbers cooked as a vegetable Cbo-
tanically they are classed with the fruits
of the melon order) are regarded much more
wholesome than when made into salads
and pickles, as they usually are In this
country In England, France and Ger
many they are served in ways not common
with us, but all of them said to be appet1z-
ing. Stuffed and fried cucumbers are favor
ite dishes with the Germans.
Nowhere, perhaps, are cucumbers 30 e1-
tensiyely cultivated as In Russia, from
which fact the Russians have been called
s'a nation of cucumber eaters" Cucumber
water, served hot, is apopular beverage
with them, and it is also served cold, corre-
spending to our lemonade.
Cucumbers for the Complexion.
In picking cucumbers for putting down
in brine leave small portion Of the vine
adhering to prevent whitening and to pre-
serve them.
Cucumber lotion, a famous and harmless
one made after an old English recipe,