GERMAN CARROTS.— Wash, clean and cut into dice shape
6 carrots. Wash again and let them dry thoroughly. Into a pan
put 1 tablespoon of butter, add the carrots, and let smother for 15
minutes, stirring often so not to 'burn. Add ^ chopped rnion and
1 chopped tablespoon parsley, and let smother for 5 minutes more.
Add 1 tablespoon of flour. In 5 minutes pour in enough warm
water to cover the carrots. Put in 1 lb. of round steak, let slowly
(simmer) boil until the meat is tender. — Mrs Sc.hmal:?ried, May-
wood, 111.
MASHED CARROTS.— Wash, clean and boil in salted water
desired amount of carrots, drain, mash and season with salt, pepper
and butter. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111.
CARROTS AND ONIONS, FRIED.— Take 1 doz. medium-
sized carrots, boil till almost tender. Drain, have 1 small bowl of
onions cleaned, then chop carrots, add onions, pepper and salt, and
fry in gravy or butter, till nicely browned. — 'Mrs. J. T. Metcalf.
4611 Evanston Ave., Chicago, 111.
CARROTS AND PEAS. — Wash and scrape 3 medium-sized
carrots and cut into thin slices and boil in salted water until ten-
der. Boil 1 cup milk, and mix 1 tablespoon of flour in a little cold
milk as thickening, and then boiling the milk over. Add 1 tea-
spoon butter and pepper, and then 1 can peas✪ Carrots and Peas, and let it just come
to a boil. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago. 111.
COOK COUNTY COOK BOOK 389
VARIATION I. — Wash and scrape young carrots, cut in
small pieces, cook in boiling salted water until soft. Strain, add
equal quantity 'cooked green peas. Season with butter, pepper
and salt. String beans may also be added to this combination. —
Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111.
GREEN PEAS WITH CARROTS.— Cut 2 carrots into small
squares and boil until tender; drain, and turn in a can of peas,
season with salt, pepper and a little sugar, a tablespoon of butter,
and thicken with a little corn starch✪ Green Peas with Carrots moistened in J^ cup milk.
Let boil up and serve. — Mrs. Clara Stone, 228 S. 16th Ave,, May-
wood, 111.
CARROTS AND TURNIPS.— Cut carrots and turnips into
dice, or balls, using a French cutter, and cook separately until ten-
der in salted water to cover. Drain, mix, and reheat in cream
sauce. — Mrs. J. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
SMOTHERED CARROTS.— Clean, scrape and cut into dice
enough carrots to make a pt. Soak in cold water for ^ an hr.
Put into a double boiler with no liquid except that which clings
to them. Cover tightly and cook until tender. Season with salt
and pepper✪ Carrots and Turnips, and pour over melted butter of white or cream sauce.
— Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
SPRING CARROTS.— Leave the stalks on. Scrape and boil
in salted water until tender. Pour over a cream sauce, seasoning it
with minced parsley and lemon juice. — Mrs. Ralph Neunan, 1622
Summerdale Ave., Chicago, 111.
Page 267 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GERMAN CARROTS.— Wash, clean and cut into dice shape 6 carrots. Wash again and let them dry thoroughly. Into a pan put 1 tablespoon of butter, add the carrots, and let smother for 15 minutes, stirring often so not to 'burn. add ^ chopped onion and 1 chopped tablespoon parsley, and let smother for 5 minutes more. Add 1 tablespoon of flour. In 5 minutes pour in enough warm water to cover the carrots. Put in 1 lb. of round steak, let slowly (simmer) boil until the meat is tender. — Mrs. Schmalzried, Maywood, 111.
MASHED CARROTS.— Wash, clean and boil in salted water desired amount of carrots, drain, mash and season with salt, pepper and butter. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111.
CARROTS AND ONIONS, FRIED.— Take 1 doz. mediumsized carrots, boil till almost tender. Drain, have 1 small bowl of onions cleaned, then chop carrots, add onions, pepper and salt, and fry in gravy or butter, till nicely browned. — Mrs. J. T. Metcalf. 4611 Evanston Ave., Chicago, 111.
CARROTS AND PEAS. — Wash and scrape 3 medium-sized carrots and cut into thin slices and boil in salted water until tender. Boil 1 cup milk, and mix 1 tablespoon of flour in a little cold milk as thickening, and then boiling the milk over. Add 1 teaspoon butter and pepper, and then 1 can peas, and let it just come to a boil. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago. 111.
VARIATION I. — Wash and scrape young carrots, cut in small pieces, cook in boiling salted water until soft. Strain, add equal quantity cooked green peas. Season with butter, pepper and salt. String beans may also be added to this combination. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111.
GREEN PEAS WITH CARROTS.— Cut 2 carrots into small squares and boil until tender; drain, and turn in a can of peas, season with salt, pepper and a little sugar, a tablespoon of butter, and thicken with a little corn starch moistened in J^ cup milk. Let boil up and serve. — Mrs. Clara Stone, 228 S. 16th Ave,, Maywood, 111.
CARROTS AND TURNIPS.— Cut carrots and turnips into dice, or balls, using a French cutter, and cook separately until tender in salted water to cover. Drain, mix, and reheat in cream sauce. — Mrs. J. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
SMOTHERED CARROTS.— Clean, scrape and cut into dice enough carrots to make a pt. Soak in cold water for ^ an hr. Put into a double boiler with no liquid except that which clings to them. Cover tightly and cook until tender. Season with salt and pepper, and pour over melted butter of white or cream sauce. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
SPRING CARROTS.— Leave the stalks on. Scrape and boil in salted water until tender. Pour over a cream sauce, seasoning it with minced parsley and lemon juice. — Mrs. Ralph Neunan, 1622 Summerdale Ave., Chicago, 111.
Records on this page
Carrots and PeasBaked CauliflowerGreen Peas with CarrotsCarrots and TurnipsSmothered Carrots