THE VEGETABLE GARDEN 



from a cupful of mashed carrots, one cupful of 

 mashed potatoes, one cupful of flour, one cupful of 

 suet chopped fine, one cupful of molasses, one cup- 

 ful of currants, and one cupful of raisins. Boil in 

 a pudding-bag, allowing room for it to swell, three 

 hours, and serve with a creamed or hard sauce as 

 preferred. 



As a vegetable ingredient to consomme the 

 carrot is invaluable, and it forms an important in- 

 gredient in beef -ragouts. To prepare the latter, se- 

 cure a tender, juicy-stewing piece of beef having 

 some fat attached. Cut in squares two or three 

 inches in diameter and place in the skillet, with a 

 little butter or dripping, and fry to a good brown; 

 remove from the pan, and to the butter add a 

 tablespoonf ul of flour ; cook a few moments and add 

 two cupfuls of warm water, several medium or small 

 onions whole, or large onions sliced, two or more 

 carrots sliced crosswise, and sufficient potatoes for 

 the meal; add the meat and cook until done, and 

 serve very hot on a large platter. 



If the meat is likely to take longer to cook than 

 the vegetables, return it to the pan or kettle and 

 cook until partly done, when the vegetables may 



be added. 



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