Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-02


spoonful sugar and salt and pepper to sea-
son. Squeeze the juice of lemon over
them, toss lightly over the fire until thor
oughly heated, pour in a hot dish and
serve. .la...'U-.
....... Carrot Saute.
Scrape and cook young carrots in boiling
sailed water until tender. Cut in halves
lengthwise. roll in fine cracker crumbs, then
in beaten egg and crumbs again, and fry
in olive oil or butter until a golden brown.
Sprinkle with minced parsley and serve
very hot.
Caramel Carrots.
Scrape and boil in the same way, cut In
strips and roll in sugar to which a little
salt has been added. Have oil or butter
very hot, drop in the strips Of carrot, and
as soon as the edges curl and brown, take
up, sprinkle with parsley and serve.
Carrot Fritters.
Scrape four meditim- sized carrots and
cook in boiling sailed water. When per-
fectly tender (and If old 1t will require
several hours mash and beat into a pulp.
passing through a sieve. Add to this PURGE
a half teaspoonful salt, a well-beaten egg
and tablespoonful flour. Drop from a
tablespoonful into boiling fat, cook a rich
brown, drain on soft paper and serve hot
with brown sauce.
Potage a la Crecy.
Scrape four large carrots and cut fine.
Add two potatoes. peeled and diced; two
onions and two stalks of celery, cut fine
and fry brown in good beef drippings. Then
put into saucepan with quart boiling
water and cook Until all the vegetables are
tender. Press through a coarse sieve and
return to the fire. with the addition Of
tablespoonful butter, q half teaspoonful
each salt and water. two cloves, pepper to
taste and tablespoonful minced parsley.
Have ready a pint of milk, scalded and
thickened. with teaspOonful corn starch.
add to the soup and serve with croutons.
Carrot Pie.
There are several desserts that can be
prepared with carrots as a foundation. To
make the pie. add to two carrots, boiled
and mashed, two tablespoonful each crack
er crumbs and butter. four of milk and
three beaten eggs. Sweeten to taste, sea-
son with nutmeg and bake in an open crust
To make meringue, make like the pie,
emitting the whites Of the eggs After the
to stin froth, with three tablespoonfuls
sugar and orange juice to favor, spread
light on top the pie and set in coolish
oven until pulled and goldensbrown
Carrots Stewed in Sugar and Cream.
Scrape and clean half dozen good-sized
carrots and boil In sailed water until ten
der and the water nearly all absorbed as
Is the case when cooking pumpkin for
pies Mash the carrots through a sieve.
sweeten to taste. pour in little milk with
a tablespoonful cornstarch or potato -four
to thicken, and three eggs. beaten, with a
tablespoonful butter. Flavor with orange.
heat in the oven until hot, turn on to- a
dish. and serve with powdered sugar and
lemon.
-t- Baked Cartoons.
The cardoon Is rather an uncommon vege-
table, but extremely tasty. 1t is SO pic
turesque in its growth that 1t has been
utilized in a number Of gardens as an or
namental plant. Like celery II has to be
bleached. In its growth 1t resembles the
French artichoke. To bake, blanch and
boil as many cartoons as you wish to
serve Place a well-buttered ramekin
with. buttered bread crumbs under and
over them. and melted butter to moisten,
sprinkle with grated cheese and brown In
the oven.