Carrot Fritters

Beat into pulp a large boiled carrot, pass it through a sieve and mix in two tablespoonfuls of cream, stirring in two well-beaten eggs. Put a piece of lard in a fry-ingpan, and when this is hot, shape the mixture into fritters and fry them. When done, place them on a hot dish and serve with brown sauce.

Carrots, Housekeeper's Style

Peel some young carrots and leave them in cold water for a short time; slice them thin and put them into a stewpan half full of good broth, season with salt, pepper, mace and a bunch of sweet herbs and parsley, and stew until they are tender. When done, put them on a dish. Mix some flour with a little liquor in a cup, stir it in with the other and add a piece of butter and a little browning. When thick, pour it over the carrots, and serve.

Carrots, Maitre D'Hotel

Scrape a number of carrots, cut them in halves lengthwise and boil them in salted water. When they are tender, take them out of the water, place them in a stewpan with a lump of butter, some chopped parsley, pepper, salt and sugar, squeezing the juice of a lemon over them. Toss them about over a moderate fire for a few minutes then pour them on a hot dish, and serve.

Mashed Carrots

Scrape and wash some carrots, cut them in quarters lengthwise and boil till tender in broth. When they are done, strain, pass them through a sieve and season with pepper and salt, and add a lump of butter. Fill some cups or moulds with the pulp, press it down tightly and then turn them out. This is a very tasty form of serving carrots.

Carrots, Poulette Style

Wash and scrape the required number of carrots, place them in a bowl of boiling water to scald. Take them out, drain, slice, put them into a saucepan of boiling water with a bit of butter in it, and boil until they are done and quite tender. Put a little flour and butter into a fryingpan, cook for a few minutes, sprinkle in salt and pepper to taste, and add a little lemon juice, the yolks of two eggs and some rich stock. Then place the carrots in it and toss them over the fire so as to cook without boiling. Turn the whole out onto a dish, and serve.

Carrots Stewed In Sugar And Cream

Scrape and clean six or eight large, sound carrots, put them into a saucepan of water and boil until they are done and nearly all the water is absorbed or evaporated.

Mash the carrots, pour in a little milk and one tablespoonful of potato flour, a few dried orange flowers and a very little sifted crushed loaf-sugar; stir in a sufficient number of eggs to thicken, using three yolks to two whites, and whipping them well with warmed butter. Heat the mixture in the oven until it is of the required consistence, then turn it out onto a dish, and serve very hot with powdered sugar sprinkled over.

Carrots With Fine Herbs

Wash and scrape about three large carrots, cut them into thick slices, put them into a saucepan with a lump of salt and plenty of cold water, and boil until they are tender. Put a small lump of butter into a saucepan, place it over the fire until melted, then put in a small finely-chopped onion, and toss it about over the fire until it is browned. Pour a pint of water, or clear broth, over the onion and boil it for five minutes. Drain the carrots and put them in with the onion, add about one dessertspoonful of chopped parsley, and boil for three or four minutes longer. Remove the carrots from the fire, squeeze in the juice of half a lemon, and season to taste with salt and pepper. Turn the stew onto a hot dish, garnish with croutons of fried bread, and serve.