Boiled Carrots.
Scrape and cut into cubes enough raw carrots to make a quart. Cook them for one hour in three quarts of boiling water, and then proceed as directed in the rule for boiled turnips. White stock may be substituted for the gill of boiling water.
Turnips, carrots, and green peas, cooked in this manner, and then mixed together, make a handsome and savory dish.
Success in cooking these vegetables depends upon their being boiled in plenty of water, and for only the time mentioned; also in cooking very rapidly after the seasonings are added.