Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-10-04

SaIt and one-quarter teaSpOonful OF
white pepper. Put the carrots on in
polling water enough to cover and
boil until tender. Drain and save the
water in which they were cooked.
Put the butter and onion in n sauce
pan over the fire and cook one min
ute. add the flour and mix we'll, then
add one cup of the carrot water. Mix
the carrots and sauce together and
add the salt, pepper and parsley.
Cook three minutes.
Carrots and Spinach.
Carrots and spinach make a nice en-
tree. Peel three carrots and cut into
two-inch lengths. boil i'll sailed water
until tender and drain Cut the center
from each. Mix four tablespoonful If
chopped cooked chicken, two table,
spoonfuls of chopped cooked ham,
one tablespoonful of breadcrumbs. one
teaspoonful of chopped parsley, one Ia
blespoonful of white sauce and one egg
yolk. Season with salt, pepper and nut
meg. Cook until hot Fill the cavities
buttered pans and bake for fifteen MIL
utes. Arrange two cups of hot chopped
cooked spinach in the shape of 4 pyra-
mid on a hot dish, season and surround
with baked carrots. Decorate with cniGn
and pour hot gravy around.
Flemish Carrots.
One quart of carrots, one quart of
boiling water. one teaspoonful of salt,
two tablespoonfulS of butter or fat,
one small onion, one teaspoonful of
sugar. one-fourth teaspoonful of salt,
one-eighth teaspoonful of pepper, one
and one-half cups of soup stock and
one teaspoonful of parsley chopped
fine. Scrape the carrots and cook
them in boiling sailed water until
they are tender. then drain them:
Heat the butter, slice the onion and
brown it in this hot butter. add the
carrots and seasoning and place over
the fire for ten minutes. Add the soup
stock. cover and simmer for twenty
minutes. Add the parsley and serve
hot.
Glazed Carrots and Peas.
Wash and scrape three medium
sized carrots, cut in one-fourth inch
slices and cut the slices in pretty
shaped pieces. Cook fifteen minutes
in boiling sailed water. drain and put
in a saucepan with one-half cup of
butter, one-half cup Of sugar and one
tablespoonful of chopped fresh mint
leaves. Cook slowly until glazed and
tender. Drain one can OF peas and
rinse thoroughly with cold water.
Put in saucepan. cover with boiling
water and let boil ten minutes. Again
drain and season with butter, salt
and pepper. Place on a hot serving
dish and surround with carrots.
Carrot Patties.
Put six boiled carrots through the
sieve or food chopper. Break over
them two fresh eggs and mix well.
Rub six crackers fine and add to the
first mixture. Season with salt and
cayenne pepper, form into cakes and
fry a delicate brown. Serve very
ley.
Carrot Hash.
Chop three or four good-sized car
rots cover with soup stock, add a
tablespoonful of chopped onion and
d teaspoonful of sugar. Simmer un-
til tender. season with salt. pepper.
chopped parsley and the juice of half
a lemon. Serve hot.
Fried Carrots.
II you have never eaten fried car
rots, fry them the next time you cook
them. Many families use carrots but
little except in soup, and once in
a while with a white sauce. but they
are excellent fried. Boil them until
tender, scrape and slice them length
wise. and fry in butter or drippings
to a delicate brown.
Carrot Foam.
Select large, perfect carrots. wash
thoroughly. scrape and cut off the
tops. Crate them raw on a coarse
crater, sprinkle with lemon juice and
serve at once with mayonnaise. Let
tuce hearts and slices of lemon make
a pretty Garnish for this dish.
Carrot Balls.
Scrape and boil several large car
rots in sailed boiling water until