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Carrot Fritters

Beat into pulp a large boiled carrot, pass it through a sieve and mix in two tablespoonful of cream, stirring in two well-beaten eggs. Put a piece of lard in a fryingpan, and when this is hot, shape the mixture into fritters and fry them. When done, place them on a hot dish and serve with brown sauce. Carrots, Housekeeper's Style Peel some young carrots and leave them in cold water for a short time; slice them thin and put them into a stewpan half full of good broth, season with salt, pepper, mace and a bunch of sweet herbs and parsley, and stew until they are tender. When done, put them on a dish. Mix some flour with a little liquor in a cup, stir it in with the other and add a piece of butter and a little browning. When thick, pour it over the carrots, and serve. Carrots, Maitre d'Hotel Scrape a number of carrots, cut them in halves lengthwise and boil them in salted water. When they are tender, take them out of the water, place them in a stewpan with a lump of butter, some chopped parsley, pepper, salt and sugar, squeezing the juice of a lemon over them. Toss them about over a moderate fire for a few minutes then pour them on a hot dish, and serve.