A vegetable that in this country enters into almost every soup, sauce, ragout, etc., for its flavor, and in the early summer when new and about two inches long, are relished as an accompaniment to fresh boiled beef, New England dinner, etc.

New Carrots In Cream

The carrots washed and scraped, then boiled tender in boiling salted water, taken up and drained, then simmered in reduced cream or thin cream sauce; served as a vegetable.

Saute Of New Carrots

Washed, scraped and boiled as above, then sauteed in butter, taken up, and mixed into Maitre D'Hotel butter; served as a garnish.

Braised New Carrots, Parsley Sauce

The carrots washed and scraped, then braised in consomme to a glaze, taken up; served on small platters with some parsley sauce at the end, as a vegetable.

Glazed New Carrots With Butter

Prepared and glazed as in the preceding, taken up, dipped in melted butter and used as a garnish.

New Carrots In Brown Gravy

Glazed as above, taken up, put into a rich brown gravy; served as a garnish sprinkled with parsley, or as a vegetable.

Stewed Carrots With Green Peas

New carrots cored with a column cutter, then cut in thin slices, stewed in consomme till tender; green peas boiled in salted water with a bunch of fresh mint, strained off when done, and mixed with the carrots; served as a vegetable.

New Carrots In Poulette Sauce

Washed and scraped, then boiled in boiling salted water till tender, drained off and then mixed into Poulette sauce and served as a vegetable.

Curried Carrots With Rice. Vegetarian Entree

The carrots prepared and cooked (as in Braised New Carrots, Parsley Sauce), then taken up and mixed into a good curry sauce made of cream; served in the center of a border of dry boiled rice.

Carrot Salad With Asparagus Tips

The carrots glazed and when cold the tips dipped into Ravigote sauce, arranged alternately on dish with points of asparagus sprinkled with Vinaigrette sauce, and garnished with shred lettuce.

Carrot Soup

Plenty of carrots with a few soup vegetables boiled in stock with a piece of corned beef; when meat is done, taken up, the soup then made thick with roux, then rubbed through a fine sieve, boiled up again, seasoned and skimmed; served with croutons, (called, PUREE CRECY).