The large and juicy Altringham carrot is the woody root of the wild carrot, Daucus carota, highly cultivated. It is very nutritious. The carrot is a native of England.

Carrots are used with boiled beef or mutton.

Carrot soup, known as Cressy soup, and carrot pudding are both excellent. Carrot jam is so good that we think it worth while to give a receipt for it.

Boil a few carrots quite tender, rub them through a colander, afterwards through a sieve, and to I lb. of pulp add I lb. of lump sugar, boil it to a jam, and when nearly cold add the juice of two lemons (strained from the seeds), and the rinds grated very fine, to that quantity of pulp. Choose deep-coloured carrots for this jam.

In season: May to March, llb. of Carrots contains -

Oz.

Grs.

Water..

14

0

Albumen..

0

42

Sugar..

1

11

Fat...

0

14

Oz.

Grs,

Gum...

0

70

Woody fibre . . .

0

231

Mineral matter . .

0

70