CARROTS 297 



thickened. The last suggestion is to make it into 

 cakes, thus : Chop the Cabbage and mix it with about 

 half the quantity of creamy mashed potato ; season it 

 with salt, pepper and a little nutmeg, and form the 

 mixture into little flat cakes on a floured board ; 

 brush them over with butter and bake them in a 

 buttered tin in a quick oven until they are evenly 

 browned. 



CARROTS. 



Although so largely used for the purpose of flavour- 

 ing stock of all kinds, in conjunction with other vege- 

 tables, and also as a mixed garnish, Carrots are seldom 

 served in England except plainly boiled, with perhaps a 

 little parsley sauce poured over them ; yet there are pos- 

 sibilities in the Carrot of which the inexperienced cook 

 knows nothing. Large Carrots may be satisfactorily 

 stewed by the following method. Cleanse them with 

 a vegetable brush, then blanch them in boiling water 

 and scrape off the outer skin and cut them into mod- 

 erately thick slices. Butter a stewpan (using about 

 an ounce of butter for the purpose) and put in the 

 Carrots, sprinkle a little powdered sugar, salt, pepper 

 and a very little powdered mace over them, then cover 

 them with boiling stock and let them cook very gently 

 until they are tender, when they should be taken from 

 the pan and kept hot. Measure half a pint of the 

 stock in which they were cooked, add an equal quantity 

 of boiling milk to it and thicken it with a tablespoon- 

 ful of fine flour which has been smoothly mixed with 



