Carrots in Parsley Butter

Ingredients

• 5 or 10 medium-sized carrots
• 1 or 2 tablespoons lemon juice
• 1/2 cup butter
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon salt

Method

1. 1

   Wash and scrape the carrots and cut them in slices or dice.

2. 2

   Cook them in a small amount of boiling salted water until tender, or for about 10 or 15 minutes.

3. 3

   Melt the butter, add the lemon juice and the parsley.

4. 4

   Pour over the carrots and serve at once.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 36. The excerpt below is the record exactly as published.

}/2 teaspoon salt. 4 tablespoons orange juice. Cream together the grated rind of the orange and the butter. Gradually beat in the sugar, the beaten eggs, and the orange juice. Add the flour and baking powder which have been mixed together. Drop the batter by teaspoonfuls onto a greased baking sheet or an inverted pan and bake in a quick oven. MASHED CARROTS 8 to 10 medium-sized carrots. 2 to 4 tablespoons butter. Cream or rich milk. 3^ teaspoon salt. Wash and scrape the carrots, cut in small pieces, and cook in a small amount of boiling salted water. When the car- rots are tender, press them through a sieve or a potato ricer. Add enough cream or top milk to make a creamy consis- tency. Add the butter, and \i teaspoon of sugar, if desired. Reheat and serve hot. APPLE-SAUCE CAKE 1 cup sugar. ^2 cup shortening. 1 cup apple sauce (unsweetened) . 1 cup raisins (chopped) . 2 tablespoons flour. 3^ teaspoon cloves. teaspoon cinnamon. teaspoon nutmeg. 23^ cups sifted flour. 1 teaspoon soda mixed with tablespoons water. 3^ teaspoon salt. Cream the sugar and shortening, add the apple sauce and the soda which has been dissolved in the water. Mix and sift the dry ingredients and add them, with the floured raisins, to the first mixture. Beat well, pour into a greased pan, and bake in a moderate oven (300° to 350° F.) for about 1 hour. Tart apples should be used for the sauce. It should be cooked down so that it is not watery and put through a colander to make it smooth. No sugar should be added to the apple sauce. CHICKEN RIZOTTO Pick the meat from the bones of left-over cooked chicken. Stew the bones in enough water to make a quart of broth, adding any left-over gravy or sauce that will furnish chicken flavor. In a large skillet cook slowly in 2 tablespoons of butter an onion which has been minced finely. Do not let 62 the onion brown. To this add the quart of chicken broth. When it boils up rapidly, sprinkle in slowly % cup of rice which has been washed free of surface starch. Cover the skillet. Allow the rice to simmer in the broth for about 25 minutes or until the grains swell and become soft. Shake the skillet from time to time to keep the rice from sticking, but do not stir it unless absolutely necessary. By the time the rice is done it will have absorbed practically all the broth, and the grains will be large and separate. Then add the small pieces of chicken which were picked from the bones, turn the mixture onto a hot platter, and sprinkle it generously with grated cheese. The Italians use Parmesan cheese, but any of the American varieties hard enough to grate will be satisfactory. CARROTS IN PARSLEY BUTTER S or 10 medium-sized carrots. 1 or 2 tablespoons lemon juice. cup butter. 1 tablespoon finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.