Prepare like the above. When tender, peel and mash very fine with a potato masher, and add butter and a few drops of lemon juice.
ROASTED CARROTS.
Wash, scrape, and cut them lengthwise into halfs and quarters, then cut crosswise into inch pieces or smaller. Cover with boiling water and cook for 10 or 15 minutes, with a little salt. Drain off the water (add to soups); brown some fat and flour, add to it whey or the water which was drained off, and roast the carrots in it until done. Cover them tightly and add more fluid while roasting, if necessary. Flavor with chopped parsley.
CARROT PUREE. No. 1.
Steam or cook the carrots with salt and as little water as possible. When done, mash very fine with a potato masher. Flavor with butter and a little pepper and parsley or lemon.
Legumes and carrots with lettuce salad are a good combination. Crackers or black bread with lettuce salad and beets or carrots. Nuts for dessert are a fair combination. People with a bilious temperament should not combine cooked beets or carrots with cheese or eggs.
CARROT PUREE. No. 2.
Prepare like the above, and add one potato to three medium sized carrots. If the potatoes require less time to cook, add them when the carrots are half done. This preparation may be especially recommended for chronic invalids or for those who have a dislike for the sweet flavor of the vegetable.
CREAMED CARROTS. No. 1.
Cook like carrot puree. When tender, make a butter sauce with the water; add parsley and hot cream, if desired.