100. In preparing carrots for cooking, they should be scraped rather
than peeled, in order to avoid wasting any of the vegetable. They are
always cooked in boiling salted water, after which they can be treated
in various ways. The water in which carrots are cooked should not be
thrown away, as it may be used to flavor soup stock. If any carrots
remain after a meal, they may be utilized in vegetable salad or soup.
101. BUTTERED CARROTS.--If small, tender carrots can be obtained, they
will be found to be delicious upon being boiled and then dressed with
butter. Winter carrots may be prepared in this way too, but they will
probably require a little more cooking to make them tender.
BUTTERED CARROTS
(Sufficient to Serve Six)
3 c. diced carrots
2 Tb. butter
1/2 tsp. salt
Dash of pepper
Wash and scrape the carrots and cut into half-inch pieces. Put to cook
in enough boiling water to cover the carrots well, and add 1 teaspoonful
of salt for each quart of water. Cook in a covered kettle until they can
be easily pierced with a fork and then drain off the water. Add the
butter, salt, and pepper, heat until the butter melts, and serve.
102. CARROTS WITH PARSLEY.--The addition of parsley to carrots gives a
flavor that improves them very much. This should be chopped fine and
added after the carrots have cooked sufficiently.
CARROTS WITH PARSLEY
(Sufficient to Serve Six)
3 c. sliced carrots
3 Tb. parsley finely chopped
2 Tb. butter
1/2 tsp. salt
Dash of pepper
Wash and scrape the carrots, slice in very thin slices, and cook until
tender in boiling salted water.
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