Carrot Soup Puree, Crecy, For Fast Days

No. 400. - Prepare it the same as in No. 399. Use vegetable consomme in place of chicken or veal broth.

Carrots Pickled

No. 401. - Use small young Carrots. Trim them, parboil them two minutes, and then peel them. Put them in a saucepan with boiling water lightly salted. Cook them until nearly done, then drain them and put them in earthen jars with enough cold boiled vinegar to cover them. Let it lay until next day, when you will draw off the vinegar and boil it, adding a little salt. Put the Carrots in a two-quart jar and pour the vinegar, when cold, over them (just enough to cover them). Then add half a dozen cloves and three bay leaves. Cover the jar tight and keep it in a cool place. Use them for garnishing, the same as beets.

Carrots Preserved For Garniture

No. 402. - Use young Carrots and cut them in any shape, but nearly all of the same size. Parboil them until half cooked, in water lightly salted. Drain and then dry them on a towel, and when cold put them in quart tin cans. Cover them with boiled water lightly salted. Then solder on the covers and boil in a hot water bath for one hour and a half. If you use whole Carrots, you must boil them for two hours.

Puree Of Carrots Preserved For Soups Or Garnitures

No. 403. - Use only the red part of four dozen Carrots. Slice them in fine pieces, parboil them five minutes, then drain them. Put them in a saucepan with two quarts of plain veal broth. Let them cook until the Carrots are well cooked, and then rub them through a fine sieve. Then put the puree in quart tin cans, solder on the covers, and boil in a hot water bath for an hour and a half.