Carrots
Carrots, one of the staples in German households, are cooked by the German housewife in stock. In boiling them, just enough stock or water should be used to keep them from sticking to the pan, and they should be covered closely. Forty-five minutes will be needed for new ones, and longer for old. They should be cooked until they can be pierced easily with a fork. If water is used for cooking them, a tablespoonful of butter can be added to the water when they are about half done, or they can be drained dry and sauted in butter. They should be served in a white sauce made of one cupful of milk and cream, one tablespoonful of butter, the same amount of flour, and salt and paprika to taste. They are a pleasant addition to green peas, and can be added to them in thin strips or tiny cubes, or they can be scooped out and made into cups in which to serve the peas. In the latter case, the cups should be sent to the table with a garnish of parsley or water cress.