The carrot is valuable as a vegetable and as a flavorer. When partially grown and fresh from the ground they have a delicious flavor, and are so tender that may be cooked without water. As the carrot grows old the flavor grows stronger, and in the majority of varieties the heart grows hard and woody. When the carrot reaches this stage only the outer layers are desirable for food.

Carrots With White Sauce

Scrape the carrots lightly; then cut into large dice or slices. Put into a stew-pan with salted boiling water, allowing a teaspoon of salt for a quart of water, and boil until tender. The young carrots will cook in thirty minutes and the old ones in forty-five. Drain, season with a little salt, put them in a vegetable dish, and pour the white sauce over them. Or the carrots may be cut into dice before cooking and boiled and drained as directed ; then put them back in the stew-pan, and for every pint add one tablespoon of butter or drippings, one teaspoon of sugar, half a teaspoon of salt, and one half cup of water or meat stock. Cook over a hot fire until the carrots have absorbed the seasonings and liquid.