The "Queen" cookery books: Vegetables

on with a lump of loaf sugar and sufficient stock to just cover them ; boil them sharply together till the stock is reduced to a glaze, then add l^oz. fresh butter, and a dust of salt, and toss them in this till the liquor is all absorbed and the carrots are glazed with the butter. Carrot salad. — This may be a very simple or a , very ornate dish as you please, but the method is the same. Slice some cold cooked carrots evenly, and arrange them neatly with capers, minced parsley, and chives, fillets of anchovy, hard-boiled and quartered eggs, stoned or farced olives, &c., &c., to taste. If young carrots are used, they should be braized, and mixed with plovers’ eggs, stoned olives farced with savoury anchovy cream, cubes of foie gras, fines herbes, and mayonnaise; plain vinaigrette being used for the common version. souffle. — To half a pint of carrot puree add a dessertspoonful of fine sifted flour, a good pinch of caster sugar, a little salt, and ^oz. of fresh butter ; boil till very thick, then work in the wellbeaten yolks of six eggs, beating these well in, now mix in lightly the stifHy whipped whites, pour it all into a papered souffle dish, and bake as usual. As a matter of fact, any vegetable when reduced to a puree can be cooked in this way. (Half the above quantities make a nice dish.) mould. — Well wash and scrub two or three large carrots, and boil them for two hours. Now scrape and sieve them, and stir this puree over the fire with loz. of butter or well-clarified dripping, and when this is quite hot and well blended, stir in a well-beaten whole egg, and season to taste with pepper and salt. Press this all firmly into a well-buttered basin, and bake ten minutes, then turn it out, and use either alone or with veloutcs bechamel, or white sauce over and round it, or as a centre for a dish of cutlets or fillets. If the carrot mixture is pressed into well-buttered dariol moulds, and baked till firm, these moulds make a very nice garnish for roast or stew'ed meat. Carrot puree. — Boil some large w^ell-coloured carrots till quite cooked (this will take quite one to two hours, according to their age and size) ; then drain and rinse them in cold water ; melt loz. of butter, and w'ork into it smoothly a dessertspoonful of fine dry flour, and then the carrot pulp, with a dash of white pepper, and a dust of caster sugar, and stir it altogether over the fire till the puree is quite smooth and of a nice consistency, according to the purpose for which you require it. A little more butter or a spoonful or so of cream is an improvement to this. Cauliflower {choufleur). — Trim these neatly, removing all unnecessary leaves, cut the stalk across to make it stand level, then cut it across and across, without, however, cutting through to the flower. Now place it head down in a basin of acidulated and salted cold water, and let it soak for an hour or tw'o, to remove any insects. To cook it, plunge it again head downwards (this is to keep the flower white) in plenty of boiling salted water, to which you have added a little caster sugar (a teaspoonful to the gallon of water is about right), and let it boil sharply uncovered. Watch it carefully whilst cooking, for if 4ti