SOME WAYS OF USING CARROTS

New Zealand Graphic, Volume XLI, Issue 3, 15 July 1908, Page 39

SOME WAYS OF USING CARROTS

The value of the carrot in the winter as a food is not always appreciated. It is a nutritious and health-giving vegetable, and said to be very improving to the complexion. The woman who mistook her physician’s advice about her daughter’s health and fed her earrots, instead of claret, did not blunder so much as the story would make us believe. The girl regained her health, although the mother’s ingenuity in devising appetising ways of serving the vegetable was taxed to the utmost. If more pains wore taker in preparing the carrot for the table, it might become more popular Tn the majority of homes it appears only as a garnish for a boiled dinner or in the soup. The following ways of cooking the carrot are all good:—When a pot-roast of beef is about half done, place carrots, cut in half lengthwise, in the kettle and let simmer and brown.

Carrots partly boiled and then roasted with a leg of mutton are delicious. Carrots boiled and pickled in the same wav as beets make a good relish. Cold-boiled carrots can be fried in butter the same as potatoes. To cream carrots, scrape and slice thin, boil until tender, drain and add a small lump of butter rubbed in flour, cream or

milk to cover, pepper and salt, and let come to a boil. Serve as a side dish.

For carrot pudding, use one pound each of flour, suet, grated carrots, brown sugar, raisins and currants, and four ounces of lemon peel. Mix with milk, tie in pudding-bag. boil three hours, and serve with hard sauce.