Carrots And Asparagus

Reheat in milk or white stock equal quantities of sliced, cooked carrots and cooked asparagus, cut into short pieces. Thicken with flour cooked in butter, take from the fire, and add the yolk of an egg, well beaten. Season with salt and pepper, butter, and minced parsley. - Mrs. Joseph F. Merrill, 5010 Wentworth Ave., Chicago, 111.

Boiled Carrots With Cabbage

Peel the carrots, cut into thin strips, and cook until tender in salted mutton stock to cover with twice the quantity of shredded cabbage. Cook together a tablespoon each of flour and drippings, and add enough of the cooking liquid to make a smooth, thick sauce. Season with brown sugar and cinnamon, pour over the drained vegetables and serve. A pinch of ground ginger may be added to the mutton stock. This is a Jewish recipe. - Mrs. Aaron Levison, 550 Bryant Ave., Chicago, 111.

Creamed Carrots

6 large carrots, cleaned, and cut into cubes, coyer with boiling water, and let cook till tender. Enough salt to flavor, drain off the water, add 1 cup of rich milk, and let come to a boil, add 1 tablespoon of butter, dash of pepper, and thicken with 2 teaspoons of flour, dissolved in a little milk; let boil, and serve. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Variation I

Peel, clean, cut into cubes the desired amount of carrots, and cook in boiling water until tender. Pour off part of water, leaving enough to give flavor to the carrots, add milk, pepper, salt, and a little sugar, and thicken. - Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111.

Fried Carrots

Wash and slice enough carrots to make 2 cupfuls. Simmer until nearly tender in stock to cover. Add a cup of cream, thicken with a tablespoon of butter rolled in flour, season with salt and pepper, and serve. - Mrs. Ernest Messner, 6117 Champlain Ave., Chicago, 111.

German Carrots

Wash, clean and cut into dice shape 6 carrots. Wash again and let them dry thoroughly. Into a pan put 1 tablespoon of butter, add the carrots, and let smother for 15 minutes, stirring often so not to burn. Add 1/2 chopped onion and 1 chopped tablespoon parsley, and let smother for 5 minutes more. Add 1 tablespoon of flour. In 5 minutes pour in enough warm water to cover the carrots. Put in 1 lb. of round steak, let slowly (simmer) boil until the meat is tender. - Mrs Sqlimalzried, May-wood, 111.

Mashed Carrots

Wash, clean and boil in salted water desired amount of carrots, drain, Mash and season with salt, pepper and butter. - Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111.

Carrots And Onions, Fried

Take 1 doz. medium-sized carrots, boil till almost tender. Drain, have 1 small bowl of onions cleaned, then chop carrots, add onions, pepper and salt, and fry in gravy or butter, till nicely browned. - Mrs. J. T. Metcalf. 4611 Evanston Ave., Chicago, 111.

Carrots And Peas

Wash and scrape 3 medium-sized carrots and cut into thin slices and boil in salted water until tender. Boil 1 cup milk, and mix 1 tablespoon of flour in a little cold milk as thickening, and then boiling the milk over. Add 1 teaspoon butter and pepper, and then 1 can peas, and let it just come to a boil. - Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111.

Variation I

Wash and scrape young carrots, cut in small pieces, cook in boiling salted water until soft. Strain, add equal quantity "cooked green peas. Season with butter, pepper and salt. String beans may also be added to this combination. - Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111.

Green Peas With Carrots

Cut 2 carrots into small squares and boil until tender; drain, and turn in a can of peas, season with salt, pepper and a little sugar, a tablespoon of butter, and thicken with a little corn starch moistened in 1/2 cup milk. Let boil up and serve. - Mrs. Clara Stone, 228 S. 16th Ave., May-wood, 111.

Carrots And Turnips

Cut carrots and turnips into dice, or balls, using a French cutter, and cook separately until tender in salted water to cover. Drain, mix, and reheat in cream sauce. - Mrs. J. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Smothered Carrots

Clean, scrape and cut into dice enough carrots to make a pt. Soak in cold water for 1/2 an hr. Put into a double boiler with no liquid except that which clings to them. Cover tightly and cook until tender. Season with salt and pepper, and pour over melted butter of white or cream sauce. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Spring Carrots

Leave the stalks on. Scrape and boil in salted water until tender. Pour over a cream sauce, seasoning it with minced parsley and lemon juice. - Mrs. Ralph Neunan, 1622 Summerdale Ave., Chicago, 111.

Stewed Carrots

If carrots are young, parboil and cut into slices, cubes or strips; if old, scrape and soak them for 1/2 an hr. in cold water. Cook until tender in water or stock, or equal parts of each, seasoned with pepper and salt, and either a chopped onion, parsley, grated nutmeg, butter, cream or other desired seasoning, or any combination of these preferred. When done, carrots may be served plain, with butter, pepper and salt, or a white, cream or drawn butter sauce. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.