Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-16
CARROTS PROVIDE GOOD
MEALS IN COLD SEASON
vegetable Can Bc Bought in Fall and
Stored I'm Earth for Use in
Winter.
CAN BE EASILY PREPARED
carrot Balls, Timbalcs, Soup and
Conserve May BE Prepared to
Tempt Appetite When Fresh VcSc-
tables Arc Scarce in Market.
ny MARY LEE SWAMI.

Few housewives realize the won
deriully good meals that can be pro-
Nidcd for the tables during the winter
season with the use of carrots This
vesetable can be bought in the fall
"% the m Here they w fe,an
much OF their freshness and permit
tho cook to obtain supply of fresh
vegetables at time when the market
Is well-niEh deserted Of something in
the vegetable line.
There are various methods to pre-
pare the carrot and among the list
there are some that will tempt the APP
petite of nearly every one in the house.
Here they are:
lengthwisc and boil until tender
Dram and put in saucepan with two
sugar. onc-haif teaspoon salt. dash OF
paprika. one tablespoon finely chopped
parsley and one tablespoon lemon
juice. Rehcat and serve.
Carrot Ealls.-Wash and scrapc care
fully. Cut in balls with French veg
etable cutter. Cook in boiling sailed
IN very LITTLE melted butter and
dust with salt ana pepper. Carrots
cut In balls or other shapes may be
boiled and served in a naitre d'hotei
butter. brown. white or curry sauce
or in salad. either alone or in comb!-
nation Win other vegetables
carrots. Cut off the brightest colored
portion of the carrots in thin slices
lengthwisc and pack into a quart meas
nrc. Melt two tablespoons butter and
IN II cook the carrots for ten minutes,
stirring constantly. Then cover with
boiling water and cook until tender.
Press through potato ricer. Add Two
whole cggs and one or two yolks, salt
and pepper to taste and beat vigorous
~ Butter small t!mbale moulds and
Earnish i. desired with green peas.
green pepper strips or fancy shapes
cut from hard boiled egg. Fill moulds
;"o-thirds fun. set in pan OF hot wa
ter. cover with buttercd paper and
bake twenty minutes in moderate
oven.
SuEared Carro;s.-wash and scrapc
carrots. Boil or steam and cut in
dish or saucepan. dot with little
piece, sprinkle with sugar and a sus-
pcion OF mace. Cook slowly until well
seasoned and coated with the sugar.
sweet Picked Carrots.--Wash and
scrape one dozen medium sized car
IL they can be pierced with 4 fork.
Drain and rinse quickly with cold wa
ter. Mix ono quart mild cider vinegar
with two pounds granulated sugar,
one pound brown sugar, two teaspoons
cloves. l-3 teaspoons cinnamon and
ono teaspoon caSs.a Bring syrup to
boiling point. boil five or ten minutes
and add thinly SLICED carrots. Cover
and cook slowly thirty or forty min
utcs Seal in steriiizsd jars.
carrots. Cook them in boiling saltcd
water until tender Then cut them into
cubes or dice. Melt two tablespoons
butter. add TWO tablespoons -four, blend
well and add one cup milk. Stir con-
Stantly until smooth and thick. Sea-
son 10 taste with salt and paprika. Add
diced carrots and Tchcat An equal
quantity OF cooked green peas may be
added 10 the carrots.
Carrots in CasScroic.-WaSh, 5crapc
and dice carrots. Place 1-2 cups car
rot dice in cold sailed water and let
stand ten or ffteen minutes. Melt