The encyclopædia of practical cookery

Carrot Cakes. — Scrape and well wash a dozen or so large red Carrots, put them into a saucepan of salted water, and boil them. Cut out the hearts and dry them, rub them through a fine sieve into another saucepan, dry them over the fire, and keep hot. Put two eggs into a saucepan with a little salt and as much flour as they will take, mix in 2 breakfast-cupfuls of milk, and stir well over the fire until the smell of the flour has evaporated. Add loz. of butter and the Carrot puree, and mix in a small quantity of sugared orange-flower leaves, 12oz. of sifted crushed loaf sugar, 4oz. of warmed butter, and the yolks of ten eggs and whites of four, mixing one well in before another is added. When these are thoroughly mixed, add the well-whipped whites of six eggs and sufficient flour to make it of the required consistence, put the mixture into a buttered tin or mould, and bake in a moderate oven for about forty-five minutes. Turn the cake out when done, and serve either hot or cold. Carrot Cheese-Cakes. — Mash a medium-sized Carrot that has been boiled tender, and pass it through a fine hair sieve ; melt loz. of butter, thoroughly wash and dry 2 dessertspoonfuls of currants, and mix them with the Carrot ; add 2 table-spoonfuls of caster sugar and 1 table-spoonful of fresh curd, grate in half a nutmeg, and mix all with a well-beaten egg. Grease some patty-pans, line them with a good puff paste, half fill them with the Carrot preparation, and bake them till the paste is a light brown. These are considered very nice. Carrots with Cream. — Cut some large tender Carrots (previously peeled) into dice, and blanch them for two minutes in salted water. Drain them, fry in a stewpan with a piece of butter, a little salt, and sugar ; when almost dry, sprinkle over them a little flour, and pour in some good broth to three-fourth their height, stirring until the broth boils ; then move the stewpan to the side of the fire, and let it simmer until the Carrots are done. Beat the yolks of a few eggs with a little fresh cream, and add to them a little grated nutmeg and a piece of butter ; stir this in with the Carrots, and serve. Carrots with Fine Herbs. — Scrape and wash 21b. or 31b. of Carrots, cut them into thick slices ; put them into a saucepan with a lump of salt and plenty of cold water, and boil until tender. Put 2oz. of butter into a saucepan, place it over the fire until melted, then put in a small finely-chopped onion, and toss it about over the fire until browned. Pour Carrots — continued. 1 pint of water or clear broth over the onion and boil it for five or six minutes. Drain the Carrots and put them with the onion ; add about 1 dessert-spoonful of chopped parsley, and boil for three minutes longer. Take the Carrots off the fire, squeeze in the juice of half a lemon, and season to taste with salt and pepper. Turn the stew on to a hot dish, garnish with croutons of fried bread, and serve.