The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

tender, add salt, boil, drain. Add a little cream, cream sauce, butter or oil, reheat, serve. Add a trifle of sugar to cream sauce or cream. Carrots may be ground or rubbed through colander after boiling. =Carrots--Stewed= Cut pared carrots into quarters, sixths or eighths, lengthwise, then across in quarter inch slices in the largest part and gradually thicker toward the small end; or if carrots are small and of uniform size they may be cut in whole round slices. Cook until tender, drain, and reheat with cream, or sauce 16 or 28, to each pint of which a teaspoonful of sugar has been added, or add butter and lemon juice, sauce 1, 2 or 34. =Carrots à la Washington= 1 qt. sliced or diced carrots 1 cup to 1 pint sliced onions ¼ cup strained tomato ½ tablespn. browned flour ¾-1 teaspn. salt 1 tablespn. raw nut butter if desired Cook all together in a small quantity of water until carrots are tender and well dried out. =Pickled Carrots= Pour sauce 79, over sliced cooked carrots, cover and let stand for several hours. =Carrots and Peas--Better than either alone= Mix 1 part stewed carrots and 2 parts cooked green peas. Add cream or cream sauce, heat and serve. Or, the carrots may be cooked in slices, laid overlapping around edge of flat dish, with peas piled in center and sauce poured around. =Carrots and String Beans--Excellent= Equal quantities cooked string beans and carrots with cream or cream sauce. If preferred, the beans may be cooked whole and the carrots cut into strips. =Carrots and Onions= Pour hot cream over a mixture of stewed onions and carrots; heat and serve. =Carrots and Beets= Heat mixture for pickled carrots, add 1 part carrots and 2 parts beets; serve as soon as hot. Butter, lemon juice and salt may be used instead of the dressing. =Carrots and Corn--Delightful= To equal quantities of stewed carrots and corn add cream or thin rich cream sauce; heat, serve. If the corn is dried corn, especially dried yellow sweet corn, the dish is most delightful. =Carrots