- 2½ lbs. of carrots
- 1 pt. bouillon
- 1⁄10 lb. of butter
- Salt to taste
- 1 pinch of pepper
- 1 tsp. of sugar
- 1 tbsp. of flour
- 1 tbsp. of finely chopped parsley
Preparation: The carrots are scraped, cut into small pieces or sliced, then washed and cooked until tender in bouillon and butter. This will require from ½ to 1 hour. Season them with salt, pepper, sugar to taste, stir in the flour and let them cook a little while longer, lastly add the parsley. The carrots may be scooped out and the openings filled with boiled green peas, then stewed until soft.
No. 26—FRESH GREEN PEAS AND CARROTS.
Quantity for 6 Persons.
The peas are prepared as directed under [No. 19], but take only 1 lb. of peas and ½ of all other ingredients. Take ½ of the quantity of carrots also, and prepare according to directions in [No. 25]. When serving, place the carrots in the center of the dish and the peas around them.
No. 27—SPINAGE.
Quantity for 6 Persons.
- 1 peck of spinage
- 5 qts. of water
- 3 tbsps. of salt
- ⅛ lb. of butter
- ¼ pt. sweet cream
- ¼ pt. bouillon
- 1 pinch of pepper
- Salt to taste
- 2 tbsps. of flour
Preparation: The spinage is picked over, the stems cut off and washed well. Cook it in boiling salt water for 15 minutes, drain the water off and chop the spinage or rub it through a colander.
Melt the butter, stir in the flour, cook and stir in the spinage, add sweet cream and bouillon, season with salt and pepper and cook a little longer, stirring constantly.