10 BULLETIN 503, U. S. DEPARTMENT OF AGRICULTURE. 
compound known as carotin, which has been extracted with the juice 
and used for coloring butter. 
The water in which carrots have been boiled is yellow in color and 
has a sweet taste, plainly showing that some of the nutrients have 
been removed in the process of cooking. Experiments have shown 
that whether the water is hot or cold at the start makes less difference 
than in the case of potatoes, but the more water used, the greater 
are the amounts of food materials extracted. On the other hand, 
the more rapidly the carrots are boiled, the smaller is the amount 
extracted. This means that quick cooking in a 
small quantity of water is an economical pro- 
cedure. Figure 3 represents in graphic form 
mee the composition of the carrot and the loss of 
nutrients when boiled. Much less material is 
lost when the carrots are cooked by steaming. 
Caw The materials extracted from the carrots in 
Kae cooking consist principally of sugar or similar 
cakeorroH7~ carbohydrates. If the water in which they or 
ASH other such vegetables are cooked is saved and 
Fegan otiuensna Used im soup malins “or in a similar way, any 
loss (shaded portion) real loss can be avoided. 
Aaa a Carrots are cooked in many ways and quite 
generally liked. They are also much used as a 
seasoning vegetable. Less commonly than was once the case, they 
are used with orange, lemon, or other flavoring in domestic Jam 
making, carrot marmalade being an old favorite. 
Dried or dessiccated carrots are on the market and are used to some 
extent where small bulk and good keeping qualities are important 
considerations. These goods resemble the fresh carrots in composi- 
tion, except that they have been concentrated by the evaporation of 
water. 
PARSNIPS. 
Parsnips belong to the same botanical order as carrots and re- 
semble them in form and general habit of growth. The flesh of 
the root, however, is paler, being white or light-cream color, and 
the flavor is quite distinct and very pronounced. Parsnips may be 
kept in the ground over winter and are especially welcome additions 
to the diet in early spring, when vegetables which have been stored 
are losing their good qualities. For some reason boiled parsnips 
were long considered in some regions of Europe to be the proper 
vegetable to serve with salt fish, but this tradition is not followed in 
the United States, plain boiled or fried parsnips being commonly 
served with roast meats of any sort. They are also used for soups, 
for fritters, and so on. 
