Carrots A-La-Francaise

Scrape the carrots, cut the small ends into two, and the large ends into eight pieces. Boil in water, with a dessertspoonful of salt and two tablespoonfuls of sugar, for one hour; drain on a cloth; place them in a stew-pan with two ounces of butter, and shake them till the butter is nearly absorbed by the carrots; pour in half a pint of new milk, and simmer gently for an hour. Beat the yolks of two eggs, place the carrots on a vegetable dish, stir the eggs into the milk, and simmer two minutes. Pour the sauce over the carrots and serve.

Carrots With Flavor, And Carrots Without

When you are about to boil carrots do not scrape them, but first brush and then wash them. When cooked, rub off the skin with the back of the knife. The improvement in the flavor is very great, because the juice has been kept in. The carrot is more affected by the ordinary system of peeling or scraping than the potato, because the former contains a large proportion of sugar in a soluble form. Those who try this, will learn to estimate the difference of carrots with flavor and carrots without.