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

I have said about using white pepper. Drain the carrots from the cold water and put them into the sauce to heat. While they are heating--and that will only take three or four minutes--chop a tablespoonful of parsley fine, and stir it among the carrots; then serve them as soon as they are hot. You may make the addition of parsley or not, as you like, but it is very nice. In some seasons of the year you can not have the parsley. If you have not parsley, and have made the sauce of water, you will improve the dish very much if you stir the yolk of a raw egg into the sauce and carrots when you take them off the fire, just before you dish them. I will do that to-day. I will make a sauce of water and add the yolk of an egg. You had better put two or three tablespoons of sauce into a cup with the egg and mix it, and then pour that into the sauce and stir it well. In chopping parsley use just the leaves, not the stalks; put them in the chopping bowl and chop them fine. If you chop on a board steady the point of a knife with one hand and use an up-and-down motion with the other hand. Of course you can understand that using a long knife in chopping you can chop very much more quickly than you could in a chopping bowl, where you only get a circular cut. One of the ladies asks me the object of putting the carrots in cold water. They are put first in boiling salted water-to set their color. The action of the salt in the boiling water slightly hardens the surface so that the color does not boil out. Then if you take them at the point when they are tender you check the boiling at once by the cold water and secure the color entirely. Of course you will understand that by draining them and throwing them into cold water you check the heat at once. If