ROOT VEGETABLES 



fertiliser is limited, but is not necessary in well-fer- 

 tilised land. For table use, the varieties known as 

 bunching carrots, of which the yellow Danvers In- 

 termediate is the best, should be selected. These are 

 a very smooth, attractive sort, and, if well culti- 

 vated and thinned sufficiently, will grow to large 

 size and prove profitable for stock as well as for 

 the table, as even when large they are never coarse. 



DIRECTIONS FOR COOKING CARROTS 



The simplest and best-liked method of cooking 

 carrots is to peel or scrape till perfectly clean, then 

 cut in dice, and cook until tender in salted water; 

 remove from the fire, drain, and return to the fire, 

 adding sufficient sweet cream to cover, a table- 

 spoonful of butter, and salt and pepper to taste. 

 Or, two tablespoonfuls of butter rolled in flour, 

 add enough cream to cover and allow them to come 

 to a boil, and serve hot. 



Carrots are also served mashed like potatoes, in 

 which case they are cooked whole and mashed with 

 a piece of butter, salt and pepper, and piled in a 

 heap on a platter and served very hot. 



A delicious substitute for plum pudding is made 

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