30 GARDENING 



the carrots placed in a cellar or outhouse and buried 

 in sand. 



There are two kinds of carrots, the long and the 

 horn. 



The best kinds to ^row are : Sutton's Early Gem, 

 Early French Nantes, Sutton's Champion Scarlet 

 Horn, French Horn, and Telegraph. 



RECIPES FOR COOKING 



Carottes a TOrleans 



Take a few young carrots, trim them of an equal size, 

 cut them into slices about the eighth of an inch thick, and 

 blanch them well. Next lay them on a towel to drain ; put 

 them into a stewpan with a small Imnp of sugar and a little 

 broth, and let them boil over a large fire. When reduced to 

 glaze add a good piece of fresh butter and a little salt. Care 

 must be taken that the butter does not adhere to the carrots 

 when served, as no sauce must be seen. 



Croquettes de Carottes 



Take half a dozen carrots, boil them tender, and mash 

 them whilst hot to a pulp, then add two yolks of eggs, salt, 

 and white pepper, a grate of nutmeg, cinnamon, and moist 

 sugar ; beat all well together, and make into the shape of 

 croquettes ; dip into the white of eggs and fine breadcrumbs, 

 then fry in boiling oil till of a pale golden colour. 



CAULIFLOWER 



Soil required for cauliflowers should be very 

 rich, with any amount of root moisture. The ground 

 should be heavily manured, and with good manage- 

 ment, a sheltered garden, frames, and hand-lights a 



