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Mashed Carrots

Scrape and wash some carrots, cut them in quarters lengthwise and boil till tender in broth. When they are done, strain, pass them through a sieve and season with pepper and salt, and add a lump of butter. Fill some cups or moulds with the pulp, press it down tightly and then turn them out. This is a very tasty form of serving carrots.

Carrots, Poulette Style Wash and scrape the required number of carrots, place them in a bowl of boiling water to scald. Take them out, drain, slice, put them into a saucepan of boiling water with a bit of butter in it, and boil until they are done and quite tender. Put a little flour and butter into a fryingpan, cook for a few minutes, sprinkle in salt and pepper to taste, and add a little lemon juice, the yolks of two eggs and some rich stock. Then place the carrots in it and toss them over the fire so as to cook without boiling. Turn the whole out onto a dish, and serve.

Carrots Stewed in Sugar and Cream Scrape and clean six or eight large, sound carrots, put them into a saucepan of water and boil until they are done and nearly all the water is absorbed or evaporated. Mash the carrots, pour in a little milk and one tablespoonful of potato flour, a few dried orange flowers and a very little sifted crushed loaf-sugar; stir in a sufficient number of eggs to thicken, using three yolks to two whites, and whipping them well with warmed butter. Heat the mixture in the oven until it is of the required consistence, then turn it out onto a dish, and serve very hot with powdered sugar sprinkled over.