99. SELECTION AND PREPARATION.--The selection of carrots is a simple matter, because they keep well and are not likely to be found in a spoiled condition in the market. When small summer carrots are purchased, they should be fresh and should have their tops on. Winter carrots should be as nearly uniform in size as possible and should not be extremely large. Those which are too large in circumference are likely to have a hollow in the center and are not nearly so desirable as thin, solid ones. Carrots of any kind should be uniform in color, and should be without the green portion that is sometimes found on the top near the stem and that is caused by exposure to the light in growing.
100. In preparing carrots for cooking, they should be scraped rather than peeled, in order to avoid wasting any of the vegetable. They are always cooked in boiling salted water, after which they can be treated in various ways. The water in which carrots are cooked should not be thrown away, as it may be used to flavor soup stock. If any carrots remain after a meal, they may be utilized in vegetable salad or soup.
101. BUTTERED CARROTS.--If small, tender carrots can be obtained, they will be found to be delicious upon being boiled and then dressed with butter. Winter carrots may be prepared in this way too, but they will probably require a little more cooking to make them tender.
BUTTERED CARROTS
(
Sufficient to Serve Six
)
- 3 c. diced carrots
- 2 Tb. butter
- 1/2 tsp. salt
- Dash of pepper
Wash and scrape the carrots and cut into half-inch pieces. Put to cook in enough boiling water to cover the carrots well, and add 1 teaspoonful of salt for each quart of water. Cook in a covered kettle until they can be easily pierced with a fork and then drain off the water. Add the butter, salt, and pepper, heat until the butter melts, and serve.
102. CARROTS WITH PARSLEY.--The addition of parsley to carrots gives a flavor that improves them very much. This should be chopped fine and added after the carrots have cooked sufficiently.