Cassell's dictionary of cookery

— Boil some large carrots till they are tender, pass them through a sieve, and mix one pound of the pulp with half a pound of finely-grated bread-crumbs, six ounces of finely-shred suet, and a quarter of a pound each of stoned raisins, washed currants, and brown sugar. ]\Iix these ingredients well together, and add a little grated nutmeg, a large pinch of salt, and three eggs well beaten, together with as much new milk as will make a thick batter. If baked, put the mixture into a buttered pie-dish, and bake it in a moderate oven ; if boiled, put it in a welloiled mould, tie it in a cloth, and boil or steam it. Serve with sweet sauce. Time to bake, one hour and a half ; to boil, three hours. Sufficient for six persons. Probable cost. Is. 4d. Carrot Sauce. — Take half a pint of good melted butter. Bring it to a boil, then stir into it two table-spoonfuls of mashed carrots, and a little salt and pepper. Time, ten minutes. Probable cost, 4d. Sufficient for two pounds of stewed cutlets. X^ Carrot Soup. — Put any bones that you may have into three quarts of stock or water, mth three turnips, three onions, a head of celery, or half a tea-spoonful of celery seeds, two bay-leaves, and the red part of ten goodsized carrots, cut off in slices. Stew the vegetables till tender, then take out the carrots, pound them in a mortar, mix with them a little of the liquor, and pass them through a coarse sieve. Strain the rest of the liquid, and return it to the saucepan : put with it the pulped carrots, and let it boil till it is as thick as peasoup. Season with pepper and salt, and serve. Time, four hours. Probable cost, 3d. per quart. Sufficient for six persons. Carrot Soup (another way). — Put four ounces of fresh butter into a saucepan, allow it to melt, then put into it a large onion cut into thin slices, half a pound of lean ham, also sliced, and the red part of twelve carrots grated. Let these remain over a moderate fire till they are nicely coloured, stirring them occasionally to prevent them burning. When ready, add two quarts of nicely-flavoured stock. Simmer the soup for two hours. Remove the ham, strain the soup, and pass the carrot through a fine sieve, then return it to the soup; boil it again, season it with cayenne and salt, and serve. Time, three hours. Probable cost, 5d. per pint. Sufficient for six or eight persons. Carrot Soup (maigre). — Take two large onions, with eight largo carrots (which have been washed and scraped, the red part cut into thin slices and the yellow part left out), one turnip, two heads of celery, or one tea-spoonful of celery seed, and six ounces of the crumb of bread. Put three quarts of water into a saucepan, with a piece of soda the size of a pea. Let this boil; then put in the above ingredients, with a little cayenne pepper, salt, and mace. When they are soft, take out the vegetables and rub them through a coarse sieve ; replace them, and add to the souji, when boiling, a large breakfast-cupful of cream or new milk. The soup should be as thick as cream. Time, two and a half hours. Probable cost, l|d. per pint. Sufficient for six persons.