CARROTS 107 



the horse give him a glossy skin and make him 

 step high, they say. While the carrots are small 

 and crisp, we will have raw carrot salad. Lay a 

 bunch of the slender rich salmon-colored roots on 

 the white cool heart of a lettuce head. Garnish 

 with the feathery tops. Salt them a bit and eat 

 them like radishes, every day. As they grow big- 

 ger, their delicate flavor will change somewhat and 

 the texture will become a little less crisp. Then 

 cook them till tender and brown them in butter, 

 garnishing with their own tops or with parsley. 

 Plan to serve them, in this way, when company 

 comes. Have a plain lettuce salad, too, and spread 

 a fresh white cloth. Nothing else will matter 

 much, unless we need a bunch of variegated nas- 

 turtiums with their leaves in the center. What- 

 ever else we may have will surely taste good, for 

 the unconscious harmony of color itself is refresh- 

 ing and heartening and serves as a real appetizer. 

 There's another and most practical use of this 

 favorite root that we like to recall the old days 

 when the golden yellow carrot juice made the 

 white winter butter just like the fresh new butter 

 of June. However we may use this most useful 

 root, be sure to allow none to waste. Every one 

 will be delicious, cooked until tender and then 

 browned in butter or some bacon fat. Be sure to 

 turn off the water in which they were cooked and 

 save it for soup ; it is full of the mineral salts that 

 help so much to bring fresh color and new zest. 



