OCR Text |
Show : 4 S Mary's Kitchen 1 ; ( KKOI Ulsiii s I'se vegetables regularly and daily. I The vegetable bill should ccjul or even 'exceed the meat bill during the spring I New carrots are a healthful vegc-I vegc-I table Next to splnaeh carrots are ri- hrst In Iron of any of the vegetables Carrot soup is an excellent luncheon lunch-eon dish. CARR4 1 1 s l P Three cups white stock. 1 1-2 cups mill;, 8 small carrots. 1 small onion, celery leaves, 3 tablespoons butter. 2 inbleopoons cream, 2 tablespoons flour 3 tablespoons cooked rice, l tf .i-i M".'oit salt 1-8 teaspoon pepper, 1 t.-a-l spuoii sugar, lew BTaungS nutmeg, paprika. 1 ice carrots, crush celery' leaves i and mince onion Melt butter and add prepared cegetables. Cover and cook 15 minutes without browning. Atid stock and simmer three-quarters of an hour Rub through a sieve. Return to the fire with milk, sait, pepper, sugar and nutmeg. Rrlmc to the boiling point Stir flour to i smooth paste with a little cold milk an. I stir into soup Roll f n e minutes Add cream and rice and let boil up onee. Sprinkle with paprika. CARROTS IN CREAM Unr: bum h new carrots, '2 tablespoons table-spoons butter. 1 cup cream, 1-2 teaspoon tea-spoon sugar. 1-8 teaspoon pepper, 1 teaspoon minced parsley, salt. Pour bdillng water over carrots and let stand five minutes. Rub off the sk ns with a clean rough cloth and cut In thin slices. Tut carrots In a smooth stow pan and pour over just enough water to half cover. Cook until If.e water is evaporated Add bultter, cream sugar, salt and pepper and cook 15 minutes Add pai3ley. PIQE I ( VRRO'J v t,e bunch new carrots. 2 tahle-Spoopa tahle-Spoopa l. utter. 1 cup milk, 2 egg yolks, 1 teaspoon minced parsley, l tablespoon lemon Juice, salt and pepper. pep-per. 1-2 teaspoon sugar. Wash and scrapo carrots and cut in quarters lengthwise t ook in boiling boil-ing salted water till tender Drain I Melt butter, add miiic Meat yolks of I esg.s with lemon Juice, stir Int.. hot milk. Cook over hot water till the .sauce thickens. Do not let boil. Add .parsley, salt and pepper and sugar. I I Tour ocr canots and serve at once I I R ROT PUDDING i':i. bunch yoimp carrots 2 cups bread crumbs from soft part of lo if 1-3 cup butter. 1-2 cup sugar. 1-4 ooind candied cherries or U-4 cup sunshine preserved cherries : Ct?gs ti teaspoon cinnamon, 1-2 teaspoon salt Hash onil rcrub carrots. Cook In slightls Baited boiling water till tender ten-der and rub (brought a f;nc sieve I Cream buttor and sugar. Add volksl o. egg and beat well. Add bread crumbs, cinnamon, cherries cut in quarters, salt and carrot pulp. Beat whites of eggs till stiff and dry and fold into first mixture Pour into a well buttered moid and -team two and one-half hours. Serve with lemon sauce. 'Copyright. 1922. N'EA Service) ' |