Evening star., 1913-08-11
Carrots and Their Cooking.

Too few persons understand the real
delicacy of carrots. We use them to
flavor soups and steWs, and sometimes
we boil them and slice them and serve
them with cream sauce. Then we think
our duty to them-and to ourseNes-is
done and we forget about them. But
there are many ways Of serving this in
expensive and really wonderful vege-
table It's cheapness and the fact that
1t is one of the most healthful Of vege-
tables make worth while mastering some
some unusual and tempting ways Of cook
ing it.
The Germans prepare carrots in an ap-
petiZing manner. To emulate them. cut
carrots in quarter-inch slices and scrape
them. Put three ounces of butter, lit
tie grated nutmeg. salt to taste, table
spoonful of minced parsley and two tea
spoonfuls of chopped onion in a sauce
pan and add the carrots. Shake them
about over the fire until the carrots are
covered with butter. Then add a pint of
weak beef stock and simmer until the
carrots are almost tender enough to eat.
In another saucepan brown Il tablespoon
full of -four with the same amount of but
ter Add the liquor in which the carrots
are cooked and let it boil up. Then pour
it all over the carrots and let them sim
mer until they tender Serve not.
Another good way Of serving sliced
carrots is this: Cut the carrots in slices
and boil them in saIted water until they
are half done. Drain them and stew
them with pint of stock and q lump of
sugar until the liquid is almost all alb
sorbed. Add three ounces of butter and
serve at once
A baked carrot pudding is made in this
way: Boil three-quarters of pound of
thaI~ and lcl
them. Add half a pound of fine bread
crumbs pinch of sugar, four ounces
of chopped suet, three eggs. little nut
meg and pinch Of salt Thin 10 the
consistency of thick batter with milk.
pour into a buttered baking dish and
bake about an hour.
Carrots can be served with several
other vegetables. They are very good
served with green peas. either fresh or
canned. They can be dressed with cream
sauce, well seasoned, or with melted
butter and pepper and salt They are
also delicious served with turnips. Dice
boiled turnips. add diced boiled carrots
and cover with cream sauce or melted
butter.
Carrot soup is a favorite with those
who care for the flavor of this vegefa-
BILE. To make il. simmer some beef bones
in four quarts Of the LIQUID in which a
leg OF mutton has been boiled. II you
have not this LIQUID on hand. add IL
pound of mutton to the bones and sim
mer with four quarts of water. Add also
two large onions and a turnip, sliced.
and salt. Simmer this three hours, and
strain 1t over six big or ten small car
rots, sliced and scraped. Boil them un-
til they are soft and put them through a
puree sieve. Then return them to the
broth. It should be about the consist
ency Of dried-pea soup. Season 1t with
pepper, cayenne ano salt and serve very
hot.
Broiled carrots are good. Boil them
first, and then split them lengthwise into
uuarter-inch slices. Cover them with
melted butter and broil them for a mo-
ment on each side over a very hot fire.
Dress with crisp sprigs of parsley and
serve hot.
fcopvright. 1915. by the Mcclure Newspaper
VIZ Syndicate, New York City.l