Delicate young carrots procured from the garden during the summer and fall are an acceptable addition to the daily menu. They may be cooked alone or combined with meat dishes, soups, and salads to give added flavor. Older carrots may be kept for use through the winter if stored in a cool, dry place. They are used in the same ways that young carrots are used but are more tough in texture and stronger in flavor than young carrots. The outside skin of the carrot may be removed by scraping after it has been thoroughly scrubbed. Carrots have considerable nutritive value because of the sugar, starch, and mineral matter which they contain. They provide needed bulk to the diet and may be used with meats or fish when some more juicy vegetable is served at the same meal.

Creamed Carrots

1 pint carrots.

1 recipe medium white sauce (see creamed cabbage) Scrape the carrot slightly; then cut into large dice or slices.

Young carrots may be cooked whole. If the heart of old carrots is hard and woody, remove it before cooking. Put into a stewpan with boiling salted water to cover, allowing a teaspoon-ful of salt for a quart of water, and boil until tender. Young carrots will cook in 30 minutes and the water should be allowed to boil away. Old carrots require 45 minutes boiling. Drain well and add to the white sauce. Serves 6 to 8.