THE VALUABLE CARROT

New Zealand Listener, Volume 7, Issue 180, 4 December 1942, Page 15

THE VALUABLE CARROT

ARROTS are rich in protective elements. Among other good things, they contain "carotene," an important source of Vitamin A, which strengthens our resistance to infection. There is a certain amount of sugar in them, too; children who eat raw carrots freely are unlikely to crave for sweets. Sandwich Suggestions 1, Add 2 parts of grated raw carrot to 1 part of finely shredded white heart of cabbage, and bind with chutney or sweet pickle. Pepper and salt to taste. 2. Cut the carrot into small cubes, and cook in good curry sauce. When tender, this forms a substantial spread. Carrots and Peas Scrape and slice ilb. carrots, boil in half a teacupful of salted water for about ten minutes. Then add a teacupful of shelled peas, and a little chopped mint. Cover and continue boiling until the peas are cooked. Drain, saving the water for gtavy or soup, and stir-in a dessertspoon of butter before serving. Carrots and Apples This is a good dish with roast meat. Scrape and slice 1lb. carrots; peel and quarter lb. apples. Put a teacup of salted water into a saucepan, put in the carrots, lay the apples on top. Do not stir. Simmer until both are tender. Take out the apples with a spoon, and arrange in the centre of a dish, with the carrots around them. Keep hot, while you thicken the liquid in the pan, with a teaspoonful of fine oatmeal mixed to a smooth paste with a little water, a dessertspoon of butter, and a pinch of spice, Boil up for five minutes, and pour over the carrots and apples in the dish. Carrot Soup Scrape and cut into rings, ilb. carrots, cut into inch lengths some outside sticks and tops of celery. Melt about loz. bacon fat in a saucepan, and cook the carrots and celery gently in this for 5 minutes, shaking occasionally. Add 1% pints water, and simmer for about an hour. Then mash the vegetables, and thicken with about ‘oz. fine oatmeal blended with a little water. Simmer for 10 to 15 minutes. Serve with rusks made by baking stale bread in the oven till quite crisp. Carrot Cap Salad Line salad bowl with shredded lettuce leaves or watercress. Cut up 2 or 3 goodsized cooked potatoes into dice, and pile in the bowl. Mix a little salad dressing with them, Sprinkle with chopped chives, and rings of spring onion, and pile high with grated carrot. Arrange a ring of radishes round the edge of the bowl. Minted Carrots Parboil some washed and scraped carrots for 10 minutes in boiling salted water. Split them down lengthwise, unless very small and young. Arrange them in a casserole, sprinkle with brown sugar,

and some finely-chopped mint. Dot with generous knobs of butter; and bake in a fairly hot oven for about half an hour. — Good with grilled steak or sausages, or steak and kidney pie.