Carrots

Slice five or six carrots roundwise. Put them into a saucepan. Add two or three tablespoonfuls of water, a tablespoonful of sugar, and a teaspoonful of very fresh butter. Cover closely. Let it simmer on a slow fire for two or three hours, and they will come out soft and tender. If you have a dish of carrots every day on your table you will save your doctor's bill.

Carrots are very nice boiled sliced, and cooked with a white sauce; or, sliced in round, thin slices, put in a saucepan with butter, salt, pepper and a little sugar. Let them simmer on the side of the stove two or three hours, add a little chopped parsley. Perfectly delicious.

Take these same carrots, crush them, and pass them through a sieve. Add some bouillon, and let them cook slowly half an hour together. Such a delicious soupe crême.

Boil a few carrots, not too soft. Slice and fry them in butter, after having sprinkled them with brown sugar. Serve hot.

From page 44 of the 1904 edition.

Original pages from the book