Cookery and housekeeping

Shape into pears, blanch in boiling water, drain. Prepare a white sauce with flour and water, butter, a pinch of sugar, and a little stock ; put in the turnips and let them cook till done. Place the turnips on the dish in which they are to be served. Stir the yolk of one or two eggs into the sauce, let it just keep hot for two minutes, pour round the turnip, and serve. Carrots a TAllemande. Trim the small Dutchhorn carrots so that they are all of the same shape ; that is, the real shape of the carrot, but not too sharp at one end or too thick at the other, and not longer than i^ inches. Parboil in water with a little salt ; drain. Then place in a saute pan with one pint of stock, 2 ozs. of butter, I oz. of sugar, and let simmer for half an CARROTS. 349 hour ; then let it boil briskly till the sauce is reduced to a glaze. Roll each carrot in this, and form into a dome of carrots ; surround with a rich sauce, either brown sauce flavoured with lemon juice, or cream sauce, flecked with chopped parsley. Stewed Carrots. Put in a stewpan a piece of butter the size of a walnut When melted add an onion cut into shreds. Simmer for three minutes ; add four times as much beef dripping as the butter, and a little salt. Previously cut your carrots into pieces, the length and size of the little finger. Put them in the pan, shake and add a teacup of water, so that it does not touch the carrots. Stew in a well-closed saucepan for two hours, or till the edges of the carrots look brown. Add two lumps of sugar reduced to powder a quarter of an hour before serving. Shake the stewpan well, but do not use a spoon. Carrots ^ la Poulette. Parboil the carrots, cut them to the shape of a tall thimble or cork, glaze with caramel, and serve with a poulette sauce. Carrots a la Bechamel. Parboil the carrots, cut them to the shape and size of a walnut, warm in a thin bechamel sauce. 350 CURRIED VEGETABLES. send up with croutons in a deep dish. When carrots are deficient in natural sweetness, a Httle sugar must be added. Carrots Fried. Cut the carrots in rounds, blanch them, drain, and fry as potatoes. Let the fat, or butter, absorb on paper, and serve very hot. Carrots and Green Peas. Young carrots are to be cut in fillets, or dice, and an equal quantity of young peas are to be added ; simmer the carrots in a small quantity of butter and water till half done, add the peas, and when they are done, stir in butter and flour. Serve hot. Curried Vegetables. Take carrots, turnips, onions, celery, and a small proportion of apple, slice them up, fry in butter or dripping, sprinkle with curry powder and let them absorb it. Stir some curry paste in with either milk or broth, simmer the vegetables in this till they are tender, prepare rice as for other curry, and send up the vegetables and rice in a divided dish. The vegetables must absorb all the sauce in which they are simmered. Butter and milk are to be used when a ' maigre ' dish is desired ; dripping and broth on other occasions. CHAPTER XXVI.