How to cook vegetables

Cook a bunch of carrots after having scraped, washed, and cut them into rounds. Put them in a saucepan with i pint of stock, also i oz. of butter, and a bouquet garni, season with salt, pepper, and a pinch of castor sugar. Separately fry a 1 rge peeled and chopped onion in a little butter, and when a nice light brown add a dessertspoonful of mild curry powder and a little flour. Fry for a few minutes, then mix the sauce with a little cream or milk. Boil up and strain in the saucepan containing the carrots. Let it all boil gently for about io minutes longer, and Serve in a vegetable dish. Carrot Cassolettes. i small bunch of young carrots, 3 yolks and 1 white of eggs, 1 tablespoonful sherry, pint stock, 2 oz. butter, 1 tablespoonful cream, puff paste, seasoning. Wash and scrape the carrots, shred them, and put in a stew-pan with the butter. Stir over a fire for about 4 minutes, taking care that they do not brown ; moisten with the stock, and cook gently till tender. Pass the carrots through a fine sieve, and return the puree to the stew-pan. Add the sherry, and let it get thoroughly hot, then add the cream and the egg-yolks ; season to taste with salt, white and cayenne pepper (a dust of each). Stir over the fire until the eggs are partly set ; remove, and let cool a little. Whisk the white of egg to a stiff froth, and mix gently with the puree. Line a number of small patty pans with puff paste, prick the bottoms, put some of the puree in each and bake in a quick oven from 10 to 15 minutes. Dish up and serve hot. Carrots a la Vichy. At Vichy carrots are eaten in large quantities, on account of their beneficial properties against liver complaints. They are cooked in different ways, but usually served cooked in the following way : Clean the carrots, if very small leave them whole, but if large cut them in rounds in. thick. Place in a saucepan with a little chicken stock, a piece of butter, season with salt, pepper, and a little castor sugar, add a peeled onion, bouquet - garni, and parsley. Mix and let simmer until the juice in which the carrots are cooking is reduced to a half glaze. Cook in this way until the carrots arc glazed. Dish up and serve very hot. Carrot Fritters. Wash and scrape a bunch of young French carrots and boil them in salted water. When done, drain them and let cool. Unless very small, each carrot must be cut in half or in quarters, in which case they must be pared neatly. Put the cooked carrots in a pie-dish and season with salt, pepper, a little best salad oil, and lemon juice ; sprinkle over some chopped parsley and keep covered for A hour or longer. Have ready a light frying batter. Dip each carrot into this so as to completely cover it with batter, and fry in hot fat to a golden colour. Take up, drain, dish up, and serve hot. Note. — If preferred, especially when small, whole carrots are used, they may be egged and crumbed instead of being dipped in batter. Hungarian Carrot Salad.