Young tender carrots, when fresh, are very palatable and wholesome. They may be boiled in plain water without salt, or in stock.

Full grown and mature carrots contain a little sugar, and some starch, and are unfit for diabetic patients; but the young succulent roots contain but little more than water and mineral matter; they have a trace of iron, and are considered anti-scorbutic.

Carrots A La Poulette

Scrape a bunch of very young carrots, soak them a half hour in cold water, then cook in boiling unsalted water until perfectly tender, about thirty minutes. Beat the yolk of an egg slightly, stir into it carefully two teaspoonfuls of melted butter, add four tablespoonfuls of boiling stock and a dash of salt; pour this over the carrots and serve.

Carrots In Turnip Cups

Tiny carrots cut into dice and boiled may be seasoned with salt and melted butter, and served in "turnip cups." See Turnips.

Old Carrots

Scrape and wash two good-sized carrots, grate them into a pint of boiling stock, add one good-sized onion, grated, simmer thirty minutes and add a half teaspoonful of salt, a tablespoonful of chopped parsley and the juice of half a lemon. Serve in a soup dish and garnish the top with the powdered yolk of a hard-boiled egg.

Good in cases of chronic constipation.

Stewed Old Carrots

Scrape the carrots, cut them into thin slices and soak them in cold water an hour. Boil in unsalted water three-quarters of an hour, or until tender; drain and serve with cream sauce.

Pickled Carrots

Wash and scrape six good-sized full-grown carrots; cut them into slices crosswise a quarter of an inch thick, and soak in cold water for an hour. Boil in unsalted water until tender, about three-quarters of an hour; drain, put the slices into a jar with alternating layers of sliced onions; add two bay leaves, a half teaspoonful of crushed celery seed, and if you have it, a sprig of tarragon. Fill the jars with vinegar and stand aside for twenty-four hours.

Pickled carrots make an exceedingly nice garnish for lettuce or potato salad, and may be used as a garnish for cold meat.

Young pickled carrots may be used now and then in mild cases of diabetes and for the obese.