Cookery for every household

soften their somewhat woody fibre, can be made into many palatable and tasty dishes. The red outside is the best part of the carrot, and this should not be wasted in the cleaning. Then mix the cornflour with the butter, add them to the carrots and stir until thoroughly mixed. Add a little pepper, cream, and parsley, cook a minute or two longer and serve. Note. — Stock may be used instead of water, and a little milk instead of the cream. A little chopped onion may be added. Time to stew, 1 to 2 hours. Sufficient for 5 or 6 persons. 441. Carrot Croquettes 1 cupful cooked carrot. 1 oz. butter. 1 J oz. flour. 1 gill milk. 1 yolk of egg. Salt. Pepper. | tea-sp. sugar. Egg and bread-crumbs. Choose nice red carrots and do not cook them too soft. Then grate the desired quantity. Melt the butter in a saucepan, add the flour, and then the milk. Cook, stirring all the time, until the mixture begins to draw away from the sides of the saucepan. Now add the grated carrot, yolk of egg, and seasoning, mix well, and turn on to a plate to cool. When firm, form into small pear-shaped croquettes, using a little flour to prevent the mixture sticking. Egg and bread-crumb them and fry in boiling fat until brown. Stick a small piece of parsley stalk in the end of each to represent the stalk of the pear (see p. 157), dish the croquettes neatly and garnish with parsley. These are a good accompaniment to salt meat. Sufficient for 4 or 5 persons. 439. Carrots with Parsley Sauce 3 or 4 carrots. | Salt. Boiling water. | \ pt. parsley sauce. To Prepare the Carrots. — Wash and brush the carrots in cold water, cutting off the green top. Then take clean cold water, and scrape them lightly from the thick end downwards, until all black is removed. The best part of the carrot is on the outside, so do not remove more than is necessary. Keep them in cold water until wanted. To Boil the Carrots. — Cut the carrots in convenient sized pieces, throw them into boiling salted water and boil them quickly with the lid on the saucepan until tender. Tho time required will depend on the age and size of the vegetable. When ready, drain, reserving the liquor. Put the carrots into a hot vegetable dish and keep them warm. Make a sauce according to Recipe 700, using some of the liquor from the carrots and some milk. (The rest of the liquor may be put into the stock pot or added to soup.) Pour the sauce over the carrots, coating the pieces well, and serve at once. Note. — New carrots may be served in the same way, but they should be left whole. 440. Carrots, To Stew (Carottes a I’Allemande) 3 carrots. 1 oz. butter. 1 £ pts. boiling water. 1 table-sp. chopped parsley. 1 tea-sp. cornflour. 1 tea-sp. sugar. Salt, pepper. 1 or 2 table-sps. cream. Prepare the carrots as in last recipe. Cut them in convenient sized pieces or slices (there should be about 3 cupfuls) and put them into a lined saucepan with the water, sugar, and salt. Put the lid on the pan and let them simmer slowly until tender. 442. Carrot Moulds (Cassolettes de Carottes) 2 carrots. 1 egg. 1 tea-sp. flour. Seasoning.