When par-boiled and drained, put the carrots into a saucepan with a piece of butter, a small lump of sugar and as much water as may be necessary for sauce; add some finely minced parsley and pepper and salt to the taste. Let the carrots simmer until done (about fifteen minutes) shaking them occasionally. Beat together the yolks of two eggs and two tablespoonfuls of cream; stir this into the carrots off the fire and serve.
CARROT CROQUETTES.
Wash six small, fine-grained carrots and boil until tender. Drain and mash them. To each cupful add one-half spoonful of salt and one-fourth as much pepper, the yolks of two raw eggs, a grate of nutmeg and one level teaspoonful of butter. Mix thoroughly and set away until cold. Shape into tiny croquettes, dip in slightly beaten egg, roll in fine bread crumbs and fry in smoking-hot fat.
Chicago Record.
FRIED CARROTS.
When the carrots are boiled tender, slice them lengthwise. Into a frying pan put one tablespoonful of butter, and when very hot put in the carrots; brown them lightly on both sides, sprinkle them with salt, pepper and a little sugar and garnish with parsley.
ESCALLOPED CARROTS.
Take six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown.
Chicago Record.
PRESERVED CARROTS.