108 A HOME VEGETABLE-GARDEN 



Chopped carrots make a very good cream soup 

 with chopped onions. Cook each vegetable until 

 tender and finish them together with a thin cream 

 sauce and some minced parsley stirred in and 

 some grated cheese sprinkled over the top. No 

 vegetable is so satisfactory canned ; none keeps its 

 fresh flavor and firm texture so well or so long. 

 In canning, treat them like beets, except for the 

 difference in the skin. The thin skin may be al- 

 lowed to remain unless the carrots are fully ma- 

 tured. After blanching, it may improve the ap- 

 pearance to rub off the skin before packing. Then 

 sterilize and put away for the time of need. Plan- 

 ning to can them makes it possible to grow the 

 entire crop in the spring, the season when we are 

 sure of the tenderest, best flavored, cleanest roots. 

 If canning the surplus is inadvisable, then the 

 winter supply should be matured late in the fall 

 and stored in a dry cool cellar, in sand. 



