PARTY DRESS FOR CARROTS

Wairarapa Times-Age, 2 April 1940, Page 8

PARTY DRESS FOR CARROTS

WELCOME CHEESE DISHES. The carrot is such a familiar and unobstrusive member of the vegetable family that we’re apt to forget how much flavour and goodness is wrapped up in those earthy, sunshine-coloured packages. ’ They deserve more consideration than they sometimes receive, for party meals as well as simple family dinners. Next time you have carrots, try dressing them up foi” a change, and see how the popularity of this simple vegetable increases. One of the most attractive methods of dressing up carrots in “company” style is to make carrot croquettes and serve them with a smooth and flavourful cheese sauce. To give them the very last word in style, garnish with mushroom caps. Cheese and Carrot Savoury. Take Hlb carrots, 4oz shredded cheese, 4oz breadcrumbs, and salt and pepper. Prepare carrots and cook them in boiling salted water until tender. Slice and place a layer of them in a wellbuttered piedish. Sprinkle with shredded cheese and breadcrumbs, salt and pepper. Then add another layer of carrot slices. Continue till the dish is threeparts fuff. Then pour over it pint of white sauce. Sprinkle the top with cheese and dot with pieces of butter. Brown in the oven and serve hot. Serves six. Carrot and Cheese Omelet.

Take 1 small mineqd onion, 3 tablespoonfuls butter. U cups cooked diced carrots, 4 eggs, J cup milk, ?, cup tasty cheese, shredded, and salt, pepper. Saute onion in 2 tablespoons of the butter until golden brown. Add carrots and cook about three minutes longer. Season with salt and pepper. Separate eggs. Beat yolks until light and yellow, add milk; then fold into whites which have been beaten until stiff, but not dry. Turn into omelet pan, in which remaining butter has been melted. Cook slowly until set. Spread carrot mixture lightly over omelet, sprinkle with cheese, and bake about five minutes in a moderate oven. Remove and turn halves of omelet together.. Serve at once. Enough for four. Carrot Croquettes with Cheese Sauce. Take 2 cups mashed, cooked carrots. 1 cup breadcrumbs, 1 egg. beaten, 1 tablespoon chopped onion, 2 teaspoons celery salt, salt, pepper, parsley, cooked mushroom caps, 4oz packet Cheddar cheese, and cup milk. Combine the carrots, crumbs, egg. onion, celery salt, and seasonings to taste. Form into carrot shape croquettes and fry in butter, turning often, until lightly browned. Arrange them on a round serving plate, place a sprig of parsley in the large end of each, and garnish with mushroom caps. FOR THE SAUCE: Shred cheese and; blend in saucepan with one tablespoon of milk.' Heat and stir till melted smooth. Then pour in remainder of the milk slowly. This recipe serves four.