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Some Kitchen Kinks: Carrots

Carrots. 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 they 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 stewpan with salted boiling water, allowing a teaspoonful 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.