Creamed Carrots

Ingredients

• 1% c. medium white sauce
• 6 carrots
• 2 t. salt

Method

1. 1

   Wash and scrape carrots and cut into pieces.

2. 2

   Cook in boiling salted water until tender (about 25 minutes).

3. 3

   Make medium white sauce.

4. 4

   Add carrots and serve hot.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 7. The excerpt below is the record exactly as published.

Creamed Carrots Simple Dessert SAUTED FISH 11/2 lbs. white fish 2 or 3 T. fat. Ys c. corn meal or flour 1 t. salt 1. Be sure fish is scaled and the head, fins and tail removed. 2. Split fish along back bone. 3. Cut each half into three parts. 4. Wash in cold water and wipe dry. 5. Sprinkle with salt and roll in corn meal or flour. 6. Heat pan and add fat. 7. Place fish in hot fat, flesh side down and leave until thoroughly browned. 8. Turn and brown skin side. 9. Cook about 12 minutes in all. 10. Re- move to hot platter and serve with lemon cut into eighths. NOTE — Fish is much improved when boned before cooking. POTATOES ON THE HALF SHELL 6 medium potatoes 1% t. salt 2 T. fat 4 T. milk L Wash potatoes, scrubbing well with vegetable brush. 2. Bake in a hot oven until soft. 3. Cut in halves lengthwise and remove contents with a fork, taking care not to break skin. 4. Mash and add butter, salt and milk. 5. Beat until light and fluffy. 6. Replace in skins and brown in oven. CREAMED CARROTS 1% c. medium white sauce 6 carrots 2 t. salt

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