THE RIGHT RECIPE

Evening Star, Issue 22596, 13 March 1937, Page 29

THE RIGHT RECIPE

USE MORE CARROTS What delicious things one can make with carrots—these appetite-tempters so laden with health-giving mineral salts and valuable vitamins for the well-being of humans. Here aro some suggestions:— Cream o’ Carrot Soup. Cook several fair-sized carrots with one medium onion in enough water to cover until perfectly tender. Crush through a sieve and put back into tho water they were cooked in. Add one pint milk, loz butter, pepper and salt to taste, a dash of nutmeg, and thicken with flour (about one tablespoon mixed with cold milk) to the consistency of cream. Simmer till wanted—do not boil hard—and 10 minutes before serving add one dessertspoon of finely-chopped fresh parsley. Serve with sippets of toast. Soused Carrots. Cut in flat slices and cook until tender enough to have absorbed all water in which they were boiled. Steam until almost dry; add loz butter and reheat, add pepper and finely-chopped parsley and shake well together. This is delicious served as a vegetable or on toast -with or without a poached egg. ' Carrot Salad. Make this when the carrots are very young and there are green peas. Use

all vegetables cooked and arrange with small potatoes (new when possible) in layers in a salad dish. Finish with green peas and arrange tiny cooked carrots in a star alternately with spring, unions. Serve with a mayonnaise mado with fresh cream, cooked yolk of egg and lemon juice instead or vinegar. Carrot Omelet. If there arc a few cooked carrots left over, or a tablespoon or two of •soused carrots, heat them finely chopped in a small saucepan while you make tho omelet as follows: Have omelet pan hot and ready with a little melted butter in it. Heat whites of two eggs (for two persons) until dry and stiff. Add yolks and beat again, add one tablespoon creamy miyr, a little salt and pepper, and pour quickly into a hot pan. Keep free from sides by sliding knife round. When nearly cooked hold under grill for a second to cook top slightly. Spread carrots on half, fold the other half over, and cook for a minute longer before serving immediately.

Scrambled Carrots on Toast. Proceed as for scrambled eggs, using two eggs, but just before the eggs aro cooked add one or two tablespoons cooked and finely-chopped young carrots and a little parsley. Serve on hot buttered toast. Baked Carrots. Cook medium-sized carrots until tender enough to absorb all water. Then place on baking dish, dab with butter, pepper, and bake until slightly browned. Must be turned in butter once or twice.