Riced Potatoes

After the potatoes are mashed, seasoned, and beaten, press through a potato ricer into the serving dish.

Creamed Potatoes

Cut cold boiled potatoes into thin slices. Put them in a small shallow pan, cover with sweet milk and cook until the potatoes have absorbed all of the milk. To one pint of potatoes add one tablespoonful of butter, half a tea-spoonful of salt and one-eighth teaspoonful of pepper, and a little chopped parsley. Put the salt into the milk before pouring over the potatoes.

To Cook Carrots

When carrots are to be cooked, have on the range, boiling in the kettle, such an amount of slightly salted water as in your opinion will allow the carrots to barely cook until tender without burning. The exact quantity of water cannot be given, as it evaporates more rapidly some days than others. Put the carrots in whole, or as nearly so as the kettle will permit. Keep them boiling rapidly until tender. Remove the carrots from the kettle, and with a sharp knife divide each through the centre. For each half pint of liquid in the kettle, measure out a level tablespoonful of flour, and the same of butter. Stir these together in a cup until thoroughly mixed, then put into the boiling liquid in a lump, and stir until the flour is cooked, and the liquid smooth and thickened a little. Then season to taste with salt and pepper, and add a sufficient amount of vinegar to make it slightly acid. Return carrots to the kettle, let boil and serve. Better steam carrots than boil them when possible.

Carrots in White Sauce

Put into a saucepan one level tablespoonful of flour, and the same of butter. Let butter melt, and stir the two together, but do not brown. Then add one cup of sweet milk, and let boil a few minutes. After it actually boils, season with salt and pepper, add one heaping teaspoonful of parsley, stir up, pour over the carrots, and serve.

Sauces for Carrots

Sauce No. 1: Measure one level tablespoonful of flour and one of butter for each cup of milk or carrot broth used. Stir these together in a cup until perfectly mixed, then put on the end of a wooden spoon, and put into the boiling liquid, and stir until well cooked and smooth. Season with salt and pepper, pour over the carrots and serve.

Sauce No. 2: If there is not liquid enough from the carrots to make the sauce, put in enough rich milk to make the required amount, thicken in the same manner as before, season, and serve.

Sauce No. 3: Put in enough beef broth to make the required amount of liquid, thicken in the same way, put one tablespoonful of vinegar to each cup of liquid, season, and serve. If the vinegar is very sharp, use less.

Prof. Harry Snyder gives the following conclusions from his experiments with carrots :

"These trials suggest that, in order to retain the greatest amount of nutrients in the cooking of carrots, (1) the pieces should be large, rather than small: (2) the boiling should be rapid, in order to give less time for the solvent action of the water to act upon the food ingredients; (3) as little water as possible should be used; and (4) if the matter extracted be used as food along with the carrots, instead of being thrown away, the loss of twenty to thirty per cent., or even more, of the total food value may be prevented."