CARROTS.—Several species of carrots are cultivated,—the red, the yellow, and the which. Those known as the Crecy carrots are considered the best, and are very sweet. The carrot has been classed by hygienists among flatulent vegetables, and as difficult of digestion. When the root becomes old, it is almost as hard as wood; but the young carrot, which has not reached its full growth, is tender, relishing, nutritious, and digests well when properly cooked.
VEGETABLE MARROWS IN WHITE SAUCE.
1173. INGREDIENTS.—4 or 5 moderate-sized marrows, 1/2 pint of white sauce, No. 539.
[Illustration: VEGETABLE MARROW IN WHITE SAUCE.]
Mode.—Pare the marrows; cut them in halves, and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish. Boil the marrows in salt and water until tender; take them up very carefully, and arrange them on a hot dish. Have ready 1/2 pint of white sauce, made by recipe No. 539; pour this over the marrows, and serve.
Time.—From 15 to 20 minutes to boil the marrows.
Average cost, in full season, 1s. per dozen.
Sufficient for 5 or 6 persons.
Seasonable in July, August, and September.
BOILED INDIAN WHEAT or MAIZE.