Their chief use in the kitchen is in soup-making, braising, and the like processes. In these nothing takes their place. They are a wholesome esculent, containing no starch, eighty-nine parts of water, four and a fifth of sugar, two and a fifth of pectose and gum, two and one-third of cellulose, and one of mineral matter.

Stewed Carrots

Scrape and boil whole three-quarters of an hour, drain, and cut into cubes half an inch square. Have ready in a saucepan enough weak stock to cover the carrot-dice. Put them on in it and cook twenty minutes, or until tender. Add then two tablespoonfuls of milk, a tablespoonful of butter cut up in one of flour, salt and pepper to taste. Simmer five minutes and serve.

Young Carrots A La Parisienne

Boil for five minutes; take up and rub off the skins with a coarse cloth. Return to the fire and cook until tender. Slice lengthwise, making three pieces of a medium-sized carrot, two of a small. Have hot in a frying-pan a tablespoonful of butter for each cupful of the carrots, and when it bubbles lay in the slices. Saute on both sides, quickly, and just before taking them up sprinkle with chopped parsley. Dish dry; strew over them a little white sugar, pepper, and salt, and serve very hot.

Creamed Young Carrots

Scald for five minutes and rub off the skins with a rough cloth. Slice crosswise and thin. Heat in a saucepan a tablespoonful of butter, two of hot water, salt and pepper to taste, and put in the sliced carrots. Cook gently, covered, for half an hour. In another saucepan heat four tablespoonfuls of cream and a tea-spoonful of chopped parsley. When the mixture boils take from the fire and pour upon the beaten yolks of two eggs. Stir up well, pour over the carrots, cook one scant minute and dish. This also is a French recipe.

Creamed Winter Carrots

Pare and boil full-grown carrots, tender; let them get cold, and with a potato-gouge cut into small balls like marbles. Make a white roux of a tablespoonful of butter heated and stirred smooth with one of flour, thin this with a cupful of hot milk, season with pepper and salt, cook one minute, and add the carrot-balls. Cook until they are heated through; throw in a little minced parsley and serve.

Carrots Saute

Pare and cut into small cubes or dice. There should be two cupfuls of these. Boil in hot, salted water for half an hour, drain, and cover with a cupful of consomme or stock. Cook, uncovered, and fast, until the stock has evaporated, but not until the carrots break or scorch. Shake gently in a colander and transfer to a frying-pan in which is hissing a tablespoonful of butter. Shake the pan gently until the butter reaches all cubes and dish.

The carrots will be savory and well flavored.

Mashed Carrots

Scrape, wash, cut into quarters, and lay in cold water for half an hour, then boil tender in hot, salted water. Drain, rub through' a colander, or a vegetable-press, beat in a good bit of butter, pepper and salt to taste, whip light, and dish.