Carrots a la Sauce

Ingredients

• Cut the carrots
• Make a white sauce with a tablespoon of butter
• 1 of flour
• and a cup of milk
• Season
• Sprinkle a little cinnamon over the top

Method

1. 1

   Cut carrots into shoe string pieces and fry until brown in butter.

2. 2

   Make a white sauce with butter, flour, and milk, cooking until thick.

3. 3

   Arrange carrots on a platter, cover with sauce, and sprinkle with cinnamon.

As published

This recipe was extracted from The Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.

Carrots a la Sauce. Cut the carrots in shoe string pieces and fry until brown in butter. Make a white sauce with a tablespoon of butter and 1 of flour, and a cup of milk. Cook until thick. Sea- son. When ready to serve arrange the carrots on a platter and cover with sauce. Sprinkle a little cinnamon over the top. | MRS. MARIE REVOIR. Corn Timbals. 1 can corn ground through meat grinder, 1 cup rich milk, 2 eggs, salt and pepper to taste, 1 teaspoon sugar. Bake in pan of water until firm, same as a custard. MRS. A. HEPPLER. MRS. MARTHA CRAGUN, Clear Creek. Corn Fritters. 1 can corn, 3 large tablespoons flour, 3 table- spoons milk, salt and pepper to taste, 1 teaspoon sugar, 3 eggs. Separate the eggs, mix all ingredients well, adding the well beaten eggs last. Fry in hot lard. MRS. F. M. SANFORD. Green Peppers Stuffed. Stuffed peppers may be served as a. vegetable or as an entree. Use peppers of uniform size, cut a piece off the stem end, or cut them in two lengthwise and remove the seeds and partitions. Put them in boiling water with a pinch of salt for 5 minutes to parboil. Fill each with a stuffing made of equal parts of softened bread crumbs and minced meat (cold left- overs) well season

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