CARROTS—RAW AND COOKED

New Zealand Listener, Volume 19, Issue 487, 22 October 1948, Page 22

CARROTS—RAW AND COOKED

HE carrot is a most valuable root vegetable and perhaps we are too apt to take it for granted and forget its importance in providing protective elements. One of these is carotene, a strong source of Vitamin A, which strengthens ouf tesistance to infection. Their sugarcantent, too, is high; and children, particularly, should be encouraged to eat raw carrots both to satisfy their hatural craving for sweétness, and also to give their teeth good "crunching éxércise." Young carrots, well washed, can just be eaten like an apple; and grated raw carrot in wholemeal sandwiches spread with vegetable extract really is a treat, especially if a little chopped lettuce is added. Quick Salad Meal Shted finely the heart of a young spfing cabbage to form the basis of the salad. Add an éqtial quantity of .taw shredded of chopped carrot (or less if preferred)-some lettuce leaves, a little grated or chopped raw onion, and mix with this the coftents of a tin of baked beans in tomato sauce. A substantial méal.

Devilled Carrots This is a hélpful addition to any meat-coursée, especially liver and bacon, or kidneys. Cook a pound of carrots in a little boiling salted water till tender. Drain, reserving a teacupful of the water. Slice up the carrots, &nd put them into a greased casserole or piedish. Make a good white sauce by mélting a tablespoon of butter in a little pan, stiffing in a dessertspoon of cornflour, mixing to a nice paste. Gradually add the teacupful of carrot water, and an é@qual quantity of milk. Stir and boil until the sauce is smooth. Then add half teaspoon of made mustard, a dessertspoon of Worcester sauce, pepper and salt to taste. Some people liké a dash of curry also. Pour the Sauce ovér the carrots, and either serve at once, or brown it first in the ovén or under the griller. Candied Mint Carrots + This is one of "Prudénce Penny’s" specials. It is excellent with roast meat, or grilled chops or steak. Parboil sufficient washed and scraped carrots, for ten minutes in boiling salted water. Split them down lengthwise, unless very small and young. Arrange them in a casserole, sprinkle with brown sugar, and finely chopped mint. Dot with generous knobs of butter, or good fat, and bake in a hot ovén for half an hour. Vegetable Harlequin | Cook together the following: 5 or 6 scrubbed carrots, cut in halves (or quartets if fairly large); 4 or 5 small white onions, quartered; some celery cut into inch pieces (about 4 cupfuls); cook these in a cupful of boiling salted water until tender-it should take about 15 minutes. , Then add a cup of milk, a shaké of pepper, a good tablespoon of butter, and when at the boil thicken with the best cornflour. Do not make

’ too thick-about a level tablespoon of cornflour moistened with milk ‘Should be enough. Carrot Jelly _ Three pounds young carrots; 1 big lerion. Graté or mitice the carrots and chop up the lemon. Add sufficient water to cover,-stand all night, and then boil till all is tender. Strain through jellyBag. Bring to boil, add cup for cup of sugar (about 2421b.) stir until sugar is thotoughly dissolved, and then boil quickly till the jelly will set when tested oh a cold plate. Test often, as jelly can become overboiled in just a minute or two. Sweet Carrot Pickle Put very young, brightly coloured cartots into boiling, salted water. Cook gefitly till three parts done. Remove, put into cold water, fub off skins. rrr ere ernment a a

Cut into even slices, pack tightly into jars and pour over spiced vinegar made as follows: 1 quart vinegar; 1¥4lb. sugar; 40z. cloves; 1 tablespoon citinamon; 1 teaspoon mace; 1 teaspoon allspice: Scald together and pour over the carrots. Gingered Carrots Wash and slice up 41b. carrots, add % to loz. of preserved ginger cut up, 2lIb. sugar, and 2 lemons, thinly sliced, Leave standing all night. Next day, boil steadily until cooked and soft. Pot in small jars. : Carrot Pudding One cup each grated carrot, flour, shredded suet, currants, breadcrumbs fd sugar; 1 cup milk; 1 cup raisins; 1 teaspoon bi-carbonate of soda dissolved in a little milk; spices, chopped almonds and peel to taste. Mix all ingredients well and boil for 3 hours. This is equal to Christmas pudding made with eggs. Scalloped Carrots This "has a cheese sauce incorporated, and has good food value. Five or 6 carrots, cooked and mashed, 14% cups milk and carrot cooking watér;.4% teaspoon salt; pinch pepper; 1% tablespoons flour; % cup grated cheese; 1 dessertspoon butter or clarified fat; pinch cayenne; % cup breadcrumbs. Put mashed carrot in greased pie-dish, Melt fat in saucepan and add flour, salt, pepper and cayenne. Mix smoothly, add milk and water, and stir over fire until it boils, then add cheese. Pour over carrot and mix well in. Cover with breadcrumbs; add small pieces of butter or fat and bake in hot oven until’ golden brown.