The Washington times., 1920-11-25
Cook More
Carrots

insists that the corrot Is one of the
most valuable vegetables. not only
because 1t contains healthful nour-
ishment, but because IL can be
served in so many delicious ways.
The yellow In carrots. like the
natural color in butter, Is moro
than color only. 1t Is health-giving
property that makes red blood.
Carrots rank high among the
energy-giving vegetables. as well
as containing a large per cent Of
iron. They also contribute other
BODYBUILDING and nerve tissue
building elements. They are good
for children.
When partially grown and still
tender. carrots may be cooked with
out water, and consequently no
part Is lost. Young carrots cook
in thirty minutes. old ones in forty
ave.
Hero are a few Of the ways in
which carrots may be served:
EscALLoPED CARROTS.
! e ssaspoonfu, sal. t sI1ssI san%s'
t:4 but ,-s sre eaptu, eh..s.
Crate carrots and cook in double
boiler. Add salt and cream and
fAe~S - cesNiAe oioh. SpA "Ath
grated cheese and cover with but
tered crumbs. Brown in oven.
DREAMED CARROTS
l tablespoonful sugar teaspoonful butter
"a cupful milk II teaspoonful salt
Dice and cook carrots till tender.
Drain and add the seasonings. Cook
until most of the seasonings are alb
sorbed.
CARROT PUDDING.
u cupful raisins tato, raw
l cupful -four x cupful melted
cupful sugar butter
cupful currants teaspoonful each
l cupful grated car soda, salt, CHINA
rots, raw mon.
cupful grated po-
Dissolve the soda in the potato,
Mix oil ingredients and steam for
two hours in a buttered mold
Should be eaten hot, with any good
sauce.
CARROT CARAMELs.
cupful grated car cupful corn syrup
rots, raw tablespoonful but
cupful sugar ter oleo
\ teaspoonfui salt . squares grated
teaspoonfui vanilla chocolate
Mix all except vanilla and boil
until a little of the mixture forms
Il soft ball when cropped into cold
water. Remove from fire. add
vanilla and pour into well-oiled
pans. The mixtures will be very
thick when done and must be stir
red continuously the last few min
utes Of cooking, 10 prevent burn
ing.
CARROT PICKLES.
gallon carrots cupful sugar
/ quart vinegar teaspoonfui CHINA
I teaspoonful cloves mon
teaspoonful salt
Cook the whole carrots until
tender and pack into Jars. Heat the
vinegar. sugar and spices; pour
over the carrots and seal. Add hot
water IL necessary. to fill the Jars,
and cover the carrots.
CARROT PIE.
2 cupfuls grated car Il cupful molasses
/ cupfui milk ,easpoonfui ginger
a cupful sugar other spice -
1 teaspoonful salt
Cook carrots until tender and add
oil other ingredients. Line a deep
pie-tin with paste and fill three
fourths full with the mixture. Bake
until brown and firm.
MINCEMEAT WITH CARROTS
. pounds chopped 1 cupful molassss
carrots quarts chopped APP
2 teaspoonfuls CHINA pies
mon I pound raisins
: teaspoonfuls cloves Q lemons
1 cupful cider or I pound currants
weak vinegar 2 teaspoonfuls all
4 pound citron spice
2 teaspoonfuls nut I pound sugar
meg tcaspoonfuls salt
Mix and cook until the apples and
carrots are tender.
CARROT JAM.
Never heard OF Il? Well. try Il as
an experiment! You will need one
quart Of cooked carrots, two lem.
ons. two oranges and four cupfuls
OF sugar.
Wash and Ger pc the CARROTS. boil
until tender, rat through the coll
ander or fruit press, add sugar.
grated yellow rInd Of oranges and
lemons. also strained juice ofNboth;
cook slowly. with q largo pinch vt
salt for about an hour, or until the
mixture is the consistency of jam.
Remove from fire and put Il into
tumblcrs while hot; finish lik" any
pther nrpeeryC