Cookery for every household

Prepare the carrots as in Recipe 439, cut them in pieces and cook them in boiling water or stock until quite tender. Drain them as dry as possible and rub them through a wire sieve. This puree should measure 1 breakfast-cupful. Season it to taste, add the flour and egg well beaten, and mix well. Grease 4 or 5 dariol moulds, fill them with the puree, cover with greased paper and steam until firm to the touch. Turn out carefully and serve as a garnish for a meat dish or as a dish by themselves with white, or parsley sauce poured round. Note. — The mixture may be steamed in one large mould if preferred and a few green peas used as a garnish. Time to steam, 10 to 15 minutes. Sufficient for 4 or 5 persons. 443. Carrot and Rice Stew 2 large red carrots. 1 tea-cupful rice. 2 oz. dripping or butter. 1 onion. Salt, pepper. 1 pt. water. A bunch of herbs. Prepare the carrots (see Recipe 439) and cut them in thin slices. Peel and slice the onion thinly and well wash the rice. Melt about 2 oz. dripping, butter, or other fat in a stewpan, put in the carrots and onion as dry as possible and fry them a few minutes without allowing them to brown. Then add the water, seasonings, and rice ; put the lid on the pan, and stew all together until the carrots are tender. Stir the contents of the saucepan occasionally to prevent them sticking, and add more water if necessary. Before serving, lift out the bunch of herbs, arrange the stew on a hot dish and sprinkle a little finely chopped parsley over. Time to stew, about 1 hour. Sufficient for 4 or 5 persons. 444. Carrots with Spaghetti 2 carrots. J lb. spaghetti. | 2 oz. butter or dripping. Boiling water. J Seasoning. Prepare the carrots as in Recipe 439, and cut them in fine shreds. Put them into a saucepan with enough boiling water to cover them, add salt and simmer slowly for 1 hour. Wash the spaghetti, break it in pieces, put it into the saucepan with the carrots and cook both together for J hour) or until tender. Then drain thoroughly. Melt the butter in the saucepan, and let it become slightly brown, return the carrots and spaghetti and mix for a few minutes over the fire. Add seasoning to taste and serve very hot. Time to cook, about 1£ hours. Sufficient for 4 or 5 persons. 445. Puree of Carrots (Puree de Carottes) 1 to 2 oz. butter. i 1 tea-sp. sugar. 3 carrots. 1 tea-sp. salt. 1 1 table-sp. cream. Prepare the carrots as in Recipe 439, and cut them in small pieces. Then put them into a saucepan with enough boiling water to cover them and a little salt and allow them to cook until quite tender. Drain ofi the water, which may be put into the stock pot, rub the carrots through a sieve and return them to the saucepan with the butter, sugar, and more salt if necessary. Cook a few minutes until the puree is perfectly smooth, and add the cream at the last. 450. New Carrots a la Maitre d’Hotel (Carottes a la Maitre d’Hotel 1 or 2 bunches young carrots. | tea-sp. sugar. Salt, pepper. 1 dessert-sp. chopped parsley. 1 oz. butter. 1 dessert-sp. lemon juice.