THE HOMELY CARROT

Wairarapa Times-Age, 21 April 1938, Page 4

THE HOMELY CARROT

ITS INNUMERABLE USES Not everyone can grow carrots successfully, but when the housewife can get them well grown, innumerable are the uses to which she can put them. Here are a few not quite so well known as they should be. To get the best value from carrots as a food—a food beneficial for the complexion —we are often told one should eat them raw, as the donkey does. Grated carrot is excellent for adding to suet puddings in place of eggs. One same purpose as two eggs. As a substitute for lemond curd one pound of medium-sized carrot will serve the carrots are boiled and crushed up. Then three-quarters of, a pound of sugar, the grated rinds of two lemons and the juice also, and two ounces of butter, or cocoa butter, is boiled with the carrots till all is of the consistency of thick cream. It is put into jars or wide-mouthed bottles and used in the usual way like lemon curd. Grated it is useful as a garnish, or to be used in salads, and this is the best way for those individuals whose teeth are not in good condition to eat this very excellent vegetable in its raw state. Carrots are highly appreciated in many parts of India. Planted there in autumn, they grow quickly, taking only six weeks for the roots to mature, and then they make a capital winter food.

Small young carrots pickle well. No matter how tiny, they need nof be wasted. They can be done either alone or with mixed pickles. Alone, one would scrape and wash them, cut up into slices as thick as a pencil, drop into boiling water for a few minutes, then drain and sprinkle with salt. When quite cold place them in strong white wine vinegar, to which has been added the finely pared rind of a lemon and a teaspoonful of red chillies. Keep well covered. The pickle w,ould be ready for use in a few days.