The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Carrots

Scrub and scrape carrots. (Very young carrots need not be scraped.) Cover them with boiling salted water, bring them to a boil and put them into a cooker for from one to three hours, according to the age and condition of the carrots. They will not be injured by cooking twelve hours. If old and wilted they should be soaked several hours in cold water before being prepared for cooking. When done, cut young carrots in rounds or strips, or serve them whole. Old carrots may be cut into slices before cooking. Drain away most of the water and make [Sauce for Vegetables], using the remainder of the water. Or all the water may be drained off and the carrots served with butter, salt, and pepper to taste.