Carrots with Cream

Ingredients

• a gill of cream
• Salt to taste
• Pepper to taste

Method

1. 1

   Boil carrots very tender with plenty of water.

2. 2

   When done, slice in a saucepan with a gill of cream and boil up once.

3. 3

   Season with salt and pepper to taste.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 78. The excerpt below is the record exactly as published.

CARROTS WITH CREAM—Boil very tender with plent 0! water. When done slice in saucepan with a gill of cream. — boil up once. Salt and pepper to taste. CARROTS AND Mma ues tarR a together, mash, mY little conoanie salt and pepper. 1 MEMORANDA ee AULIFLOWER CHEESE—Boil — a “cauliflower _ ress rough a sieve. Add one heaping tabiecpoee! grated Parmes: “cheese, two of tomatoes, one of butter. Season well. ] with bread crumbs and brown in the oven. - CAULIFLOWER (Mock)—Slice cabbage thin, put ae aateem an in water enough to cover; cover with close-fitting lid, og cook until done—about three-fourths of an hour; it wili look clear when sufficiently done. Drain offwater, season with pep- per, salt and butter and just a little sugar; add one-half cup thick cream and a dash of vinegar if it is to your taste. Be sure that it does not cook dry, as that gives a rank taste. ‘ CURLED CELERY makes an attractive garnish. Cut thick _ stalks of celery in two-inch pieces. With a sharp knife, begin-_ - ning at the outside of the stalks, make five cuts parallel to — each other extending one-third the length of the pieces. Make. ' six cuts at right angles to the cuts, already made, .Cut the | other end in the same fashion... Puf the pieces in cold or. ' Gced water and let stand for several hours. CELERY SALT—Take celery leaves, wash and dry them (being careful not to burn); when diy, pulverize as well as — . you can with your hands, then use rolling pin to make finers3 . then mix with salt. Use for seasoning vegetables and soups, ~ To bleach celery—Put breakfast food boxes on while cole is growing, or tie several thicknesses of paper on loosely. — 5 ‘ CELERY SEASONING—Thoroughly dry the white leaves i _ of celery, rub together until very fine. Use for seasoning. — CELERY (Spanish)—Use short, tender turnip sprouts. Good for eating and garnishing. \ CELERY (Stewed)—Wash stalks well, boil in well salted - water till tender (about 20 minutes), drain well, place on. > toasted bread, pour over ft a sauce of cream seasoned with a little mace; or just mejted butter may be used. i CORN (Baked)—To bake corn score the kernels. ‘and - press out the pulp with the back of a silver knife. To a pint of the pulp add 1% cups of cream and salt and pepper _. Cover mixture with bread crumbs and dot with SLT Mas . butter. Bake in oven half. hour. z . rubbed together with salt pepper and butter as for stuffing. — _ Pour over the top a_half cup of cream and bake three fourths of an hour. This makes enough for six people. CORN FRITTERS—One can corn (or three ears of fre corn cut), one heaping tablespoon flour, one. egg, : enough flour to make thin batter, salt and pepper. Drop from spoon ‘into hot lard or ona griddle like pancakes. rats would b a good substitute for meat. *-- CORN OYSTERS—Grate raw corn from cobs. To one pi corn pulp add two well beaten eggs, one-quarter cup flow season highly with salt and pepper. Drop by spoonfuls an fry in deep fat, or cook on hot, well-greased griddle. Shi be made about size of large oysters. oo CORN AND PEPPERS (French Style)—Chope ripe F pepper fine, stew 10 minutes in water to barely cover. P one pint fresh green corn cut from cob, cook eight or te eee longer. Season liberally with butter and serve “CUCUMBERS (Stewed)—One dozen cucumbers pared : sliced; four medium-sized onions sliced. Dust on a ‘lt rans Salt and let stand an hour and then drain well. Add one ¢ : of brown sugar, one tablespoon of mustard, one-half tabl poon of celery powder, one-half tablespoon “tumeric powd one-fourth teaspoon white pepper. Cover all with vines and let it boil for 20 minutes f CUCUMBERS AND BAKED FRUIT—Peel and coo’ cumbers whole in boiling salted water—same as potatoe until tender; drain, make white sauce of milk, butter, ‘$a pepper and flour to thicken; pour over cucumber, serve ho We often have peaches or pears baked same as ‘apples a: served with sugar and cream. Péaches do not take so to bake as apples or pears. EGG PLANT (Fried)—Sélect medium-sized eggs plan usually large ones contain very large seeds and may c% bitter taste), cut in slices about one-half inch thick, — then lay in salt water one or two hours (must weight t as they float); then dry thoroughly with towel, dip in b egg, then in cracker crumbs and fry in hot lard till ver der and brown. Be careful not to fry too fast. eee cru: d dry hominy, one pound salt pork, pepper and a “hitt Wash DoaUny in poverah waters, soak NER night. ed in aoe Seatee: ‘In ‘the morning ‘ada ; gspieces and pepper and salt to taste

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