Viennese Carrots

Ingredients

• 2 tablespoonfuls Crisco
• 2 tablespoonfuls vinegar
• 1 bunch carrots
• Salt and pepper to taste
• 1 tablespoonful flour
• 1 tablespoonful chopped parsley
• ¥ teaspoonful sugar
• 1 cupful cooked peas

Method

1. 1

   Scrape carrots, cut in small pieces, and boil till tender in boiling salted water.

2. 2

   Blend Crisco and flour together in saucepan over fire, stir in 1 cupful water in which carrots were cooked, boil five minutes, then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and serve hot in vegetable dish.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.

teaspoonful sugar Shell peas and throw into plenty boiling water containing a teaspoon- ful of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon juice with Crisco and parsley; stir thts among peas, reheat them, and serve at once. Jerusalem Artichokes 2 tablespoonfuls Crisco 1% cupfuls milk 1 lb. artichokes 2 tablespoonfuls cream 2 tablespoonfuls flour Salt and pepper to taste 1 yolk of egg 1 teaspoonful chopped parsley 2 teaspoonfuls lemon juice ¥ cupful vinegar 1 pint boiling milk Wash and scrape artichokes, and throw each one in cold water con- taining vinegar; when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top. 69 Vegetables Mushrooms au Gratin 4 tablespoonfuls Crisco 1 tablespoonful chopped parsley 14 large mushrooms 2 tablespoonfuls chopped 1 egg cooked meat Salt, pepper, and red pepper 2 tablespoonfuls breadcrumbs to taste Y% cupful stock 1 tablespoonful chopped suet Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured round. Sufficient for fourteen mushrooms. New Potatoes a la France 3 tablespoonfuls Crisco 1 teaspoonful salt 2 lbs. new potatoes 1 tablespoonful chopped parsley 2 sprigs mint 1 tablespoonful lemon juice Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; boil these till tender in water, to which have been added salt and mint. Drain, add Crisco, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish. Potato Pone 2 tablespoonfuls Crisco 1 teaspoonful powdered ginger 1 generous cupful grated raw %% teaspoonful powdered cinnamon sweet potatoes Y% teaspoonful salt 1 cupful molasses 1 tablespoonful chopped 1 cupful milk candied orange peel Y% cupful sugar Grate potatoes or put them through meat chopper, add molasses, sugar, milk, Crisco, salt, spices, and orange peel. Mux well, turn into Criscoed fireproof dish and bake in moderate oven till firm. Sufficient for one small pone. Savory Lentil Dish 4 tablespoonfuls melted Crisco Salt, pepper, and powdered 1 cupful lentils mace to taste 1 bay leaf 1 cupful boiled rice 3 sprigs parsley 1% cupfuls highly seasoned 1 chopped onion tomato sauce __ Wash lentils and soak in plenty of cold water four hours. Put into boiling salt water, add bay leaf, parsley, seasonings and cook till tender. 70 Vegetables Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils, rice and remainder of Crisco, stir and allow to get hot. Turn into hot dish and pour over tomato sauce. Stuffed Beets 2 tablespoonfuls Crisco 2 tablespoonfuls breadcrumbs 6 beets Y% teaspoonful onion juice 2 green peppers Salt and pepper to taste Watercress Select 6 smooth even-sized beets and boil in boiling salted water until tender. Peel, remove root end and remove center, leaving shell about half inch thick. Remove stems and seeds from peppers; cover peppers with boiling water ten minutes. Dice them with scooped out beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into beet shells, dot with Crisco and bake in moderate oven twenty minutes. Serve gar- nished with watercress. Sufficient for six beets. Stuffed Eggplant 3 tablespoonfuls Crisco 1 egg 3 small eggplants Salt, pepper, and nutmeg to Y% cupful breadcrumbs taste 1% cupfuls stock % cupful white wine ¥ cupful chopped cooked Criscoed crumbs chicken or veal 1 tablespoonful flour 1 tablespoonful sherry Cut eggplants in halves and scoop out inside, leaving shell half inch thick. Soak % cupful breadcrumbs in % cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg. Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven. Serve on hot dish with following sauce. Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liauor from pan in which they were baked, and cook five minutes. Sufficient for three eggplants. Stuffed Potatoes (Kate B. Vaughn) 2 tablespoonfuls melted Crisco 2 tablespoonfuls grated cheese 6 large potatoes 1 yolk of egg Salt and pepper to taste Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin. Sufficient for six potatoes. TA Vegetables Viennese Carrots 2 tablespoonfuls Crisco 2 tablespoonfuls vinegar 1 bunch carrots Salt and pepper to taste 1 tablespoonful flour 1 tablespoonful chopped parsley \% teaspoonful sugar 1 cupful cooked peas

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