The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-05-14
New Ways to Serve Carrots

80 VIII - 80
Carrot Pie
L c cooked. sieved carrots
% brown sugar
2 salt
! cinnamon
= nutmeg
Il ginger
= mace
2 T molasses
2 eggs, beaten
! milk
2 cream
Wash and serape carrots and cook
until tender. Put them through a
| sieve or ricer and use one and
a half cups for the pie. Add the
salt and SPICES to the sugar and mix
we'll. Add this to the carrots. Then
add the liquids and turn into a baked
pastry she'll. Bake in a moderate
oven until the center of the pie is
firm. This will make one large pie
or two small ones. After the pie is
cool top with whipped cream.
Vegetable Pie
Leftover vegetables or vegetables
prepared especially for this dish
may be used. Mix equal quantities
of cooked carrots, lima beans. peas
and corn. Season well with salt,
paprika, butter and black pepper.
Moisten with milk or cream and
place in individual dishes. Cover
with rounds of pastry. bringing the
crust well over the ed@e of each
dish. Make cross in the top of
each crust to let the steam escape
and set in a hot oven-450 degrees
until the crust is well Drowned.
This makes an excellent main dish
for dinner.
With Peanut Butter
6 medium sized carrots
l medium white sauce
| I peanut butter
Dice the scraped carrots and cook |
until tender in sailed water Add |
the peanut butter to the hot, well |
seasoned white sauce and add the |
carrots. This makes an interesting |
change from creamed carrots. and |
if the peanut flavor is very popular
with the family the amount may be
increased to suit their taste.
Sarrots and Spinach
For some reason-perhaps because
of the attractiveness of the color
carrots in spinach
nests will disappear readily when
either carrots or spinach are sure
to be refused. Cook and season
The spinach as usual and make into
mail mounds. Make a depression in
Zach mound and fill with either but
cred or creamed carrots. Bits of
'iemento may be added for gar
fish if desired.
Glazed Carrots
Although these are excellent as a
vegetable they make an especially
ice garnish for planked meat or fish
II as part of vegetable plate
medium sized carrots.
T butter
4 ] sugar
Wash and scraoe the carrots and
COX in sailed water until tender.
When done slice lengthwise. Melt
he butter in a frying pan, add the
ugar and stir until it is dissolved.
Then put in the carrots, turning
hem frequently and cook until well /
taking care that they do
lot scorch.
Carrot Timbales
2 carrot PURGE
2 eggs, well beaten F..
Salt. pepper and onion juice
Put sufficient cooked carrots
trough a ricer to make two cups.
Kidd the eggs and season to taste
With salt, pepper and onion Bake
n small, well buttered custard cups
'ntil the mixture is set, putting the
ups in a ran of hot water The ,
wen should be moderate-350 de-
'rees.
Carrots Saute
Fried parsnips are quite we'll ,
nown, but it is more unusual to :
serve fried carrots. Scrape and ,
ook young. carrots in boil sailed
water until tender. Cut in halves,
engthwise; roll in cracker crumbs,
hen in beaten egg and crumbs
gain and fry in butter until a gol- T.
EN- brown. Sprinkle with minced
arsley and serve very hot.
Baked Mashed Carrots
3 c mashed, cooked carrots !
beaten eggs
! 7 butter
l 7 chopped parsley
Salt and pepper to taste.
Mix the ingredients well together ;
urn into individual buttered molds !
nd bake in moderate oven-350
egrees-for l 5 to 20 minutes. The
enter of the dish may be scooped
ut and filled with some finely chop {
ed spinach or mashed turnips - a
God way to use up leftovers.
If small amount of vinegar is
dded to the rinse water, it will u.s.