Carrots, when young, are delicate and sweet; when old they are hard and rather strong in flavor. Full grown, they contain some sugar and a trace of starch. The young, succulent roots, however, contain but little more than water and mineral matter. They have a trace of iron and are said to be anti-scorbutic.

Stewed Carrots

If your carrots are young, scrape them and throw them into cold water; if full grown, scrape and cut them into squares. When ready to cook, throw them into a kettle of boiling water; cook just below the boiling-point in an uncovered vessel for three-quarters of an hour; drain; turn them into a heated dish and pour over either brown sauce, white sauce, or sauce Hollandaise.

GlacÚd Carrots

1 dozen young carrots

2 tablespoonfuls sugar

1 tablespoonful butter

1/2 teaspoonful salt

1 saltspoonful pepper

Scrape the carrots. Boil them in unsalted water until tender - about three-quarters of an hour; drain perfectly dry. Put the butter, sugar, salt and pepper into a saucepan; shake over the fire until melted; add the carrots; shake the carrots until they are thoroughly covered with the glaze. Turn them at once into a heated dish.

Carrot Jam

4 pounds young carrots

2 pounds sugar

1 lemon

2 oranges

1 ounce green ginger root, or 1 tablespoonful ground ginger

2 bay leaves

Wash and scrape the carrots; soak them in cold water half an hour. Throw them into a kettle of boiling salted water and cook until tender; drain; when dry, mash the carrots through a colander. Put the sugar, with a pint of water, into a granite or porcelain kettle; bring to boiling-point and skim. Then add the carrot pulp, the grated yellow rind of the lemon and oranges, the bay leaves, the ginger root scraped and sliced, and then the strained juice of the lemon and oranges. Simmer gently until it is the consistency of orange marmalade. Put away in jelly tumblers.