A Course of Lectures on the Principles of Domestic Economy and Cookery

which you must scrape off. Then you have the fat clarified and ready for use. For ordinary frying purposes the straining through the towel will answer. An earthen bowl is the best for keeping the fat in the kitchen, very much better than metal of any kind. STEWED CARROTS. Next take the recipe for stewed carrots. Carrots, peeled, as many as you wish to make a dishful; cut them in rather small slices, a quarter of an inch thick, put them over the fire in salted boiling water enough to cover them; boil them steadily until they are tender. That will be in perhaps half or three-quarters of an hour; if the carrots are young and fresh they will boil in half an hour; longer as the season advances and the carrots grow denser in their fibre. Late in the winter it may take an hour or even an hour and a half if they are very large and woody. Boil them until they are tender. Then drain them and throw them into plenty of cold water, and let them get thoroughly cold. While they are cooling make a sauce of water or of milk, as you like. If you have an ordinary vegetable dish full of carrots you want about a pint of sauce. In that case you will make the sauce as I have told you several times: a tablespoonful of butter, and a tablespoonful of flour for a pint of sauce; melt the butter and flour together over the fire, stirring them constantly until they bubble and are smoothly mixed; then begin to add half a cupful at a time the milk or water that you are going to use in making the sauce; stir each half cupful in smooth before you add any more water. If the milk or water is hot, of course the sauce will be cooked all the more quickly. Let the sauce boil for a minute, stirring all the time, then season with a level teaspoonful of salt for a pint of sauce, a quarter of a saltspoonful of pepper, remembering what