When carrots are boiled in water, large amounts of their carbohydrate, in the form of sugar, and of their protein, in the form of albumen, are lost in the water. They are of value as a food because of their flavor and because of their cellulose, which aids in the process of digestion.

Experiment 27

Test carrot with iodine for starch. Is the carbohydrate present in the form of starch ?

How To Prepare Carrots

Carrots need not be peeled; after being well scrubbed they should be scraped with a knife; young carrots may not need even to be scraped.

Carrots In Bechamel Sauce

Prepare carrots and cut in one-fourth inch dice, or in thin strips about the size of a match and one inch long. Cook in boiling salted water until tender; drain, and reheat in one-half their bulk of Bechamel Sauce.

Bechamel Sauce

Melt 2 tb. butter, add 2 tb. flour; stir in 1 1/2 c. milk, as in white sauce; add 1/3 ts. salt, 1/2 ssp. pepper. When it has thickened, add the beaten yolks of 1 or 2 eggs.

How To Add Yolk Of Egg To A Hot Liquid

Beat the yolks slightly, add some of the hot liquid to them until thin enough to pour; stir into the remainder of the hot liquid and cook until the egg thickens the mixture slightly, but do not let the mixture boil, or the sauce will separate.