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carrots.

       2 tablespoons of ground nuts (in season).

       1/2 gill warm water, in which is dissolved 1 dessertspoon honey.

       1 tablespoon browned crumbs.

       1 tablespoon fresh milk.

       1 teaspoon “top milk.”

       1 teaspoon fruit juice (inseason).

       I tablespoon rolled oats or toasted oatmeal.

      Wash, scrape, and grate the carrots. Melt the honey in the warm water. Use the liquid to mix the milled nuts, grated carrot, oatmeal and crumbs.

      Sharpen with the fruit juice, then add the milk and allow the sweet to stand a short time before serving it in small individual dishes. Use a little “top milk” as a substitute for cream.

      CARROT CROQUETTES

       6 good-sized carrots.

       1 oz. cooking fat or dripping.

       A little fat for frying.

       1 gill milk and carrot boilings.

       1 oz. flour.

       Coarse oatmeal for coating.

       1/4 teaspoon vegetable extract (if liked).

      Slice the carrots and cook in a very little water until tender (see page 11). Drain well, saving the liquid, and mash with a fork until pureed. Season well with salt, add a grate of nutmeg and shake of pepper.

      Make a thick sauce with the flour, liquid and fat (see page 115), and work the puree and vegetable extract into it. Set aside to cool.

      When cold, shape into croquettes. Roll in coarse oatmeal that has been previously toasted a little in the oven or under the grill. Fry in a little fat, turning to colour the cakes evenly. Drain and serve hot with good gravy. Or bake in the oven.

      PARSLEY CARROTS

       11/2 lb. carrots.

       Teacup of stock or water, or sufficient to cover.

       Salt, pepper.

       Small piece of dripping or margarine.

       3 dessertspoons chopped parsley.

      Scrub the carrots and cut them into slices, about ¹/₄ inch in thickness. Heat the fat in the pan and sauté the carrots, frying them without browning for about 10 minutes, shaking occasionally. Add I gill of stock or water, bringing the level to just cover.

      Cook gently until the carrots are tender—about 25–35 minutes. Drain the carrots, reduce the liquid a little by boiling, and sprinkle the chopped parsley (or the chopped feathery carrot tops) over the dish. Pour the reduced seasoned stock over the vegetable and serve at once.

      SAVOURY CARROT CASSEROLE

       Young carrots and green peas—sufficient to fill a casserole, using twice as much carrots as peas.

       2 small sprigs of mint.

       2 tablespoons of milk.

       Parsley sauce to cover.

       A little minced onion, or rings of spring onion.

       Salt, pepper.

      Prepare enough carrots and green peas to fill the selected casserole, using twice as much carrot as peas.

      Scrape and dice the carrots, place them in the casserole, just cover with salted water, bring them to the boil and simmer for five minutes. Then add the peas, the chopped mint, minced onion, a pinch of salt, and the milk. Cover with a close-fitting lid and cook gently in the oven until the carrots are perfectly tender.

      Prepare a plain parsley sauce (see p. 115), using ¹/₂ pint of liquid from the casserole, 1 oz. flour and ¹/₂ oz. margarine or dripping, and season well. Add 2 dessertspoons of finely chopped parsley just before serving. Pour this over the vegetables, replace the lid, and serve very hot.

      CARROT ROLL

       2 large carrots.

       Cold cooked mashed potato.

       1 dessertspoon fine oatmeal.

       1 teaspoon vegetable extract.

      Grate the scrubbed carrots on a suet grater and cook for 10 minutes in a very little water. Season well and add 1 teaspoon of vegetable extract and 1 dessertspoon of toasted fine oatmeal.

      Boil five minutes, stirring, to thicken, then set to cool. At this stage the mixture should be quite stiff.

      Have ready some cold mashed potatoes, dust the pastry board and pin with flour, and roll out to an oblong shape. Place the carrot filling in the centre, then fold over and shape to a roll. Dot with a few shavings of fat and bake till nicely browned in a moderately hot oven. Serve with well-seasoned brown gravy.

      CARROTS AND SPROUTS

      Choose equal quantities of sprouts and carrots by weight, prepare them in the usual way, slicing both to convenient size.

      Steam together until tender (about 15 minutes), sprinkling them with a little salt in the steamer.

      Alternatively—cook in a very little water in a saucepan, starting the carrots a little ahead of the green sprouts to enable them to finish cooking together. Use the liquor, with added vegetable extract, as sauce. Dress in a little dripping or cooking fat just before serving, adding a small shake of pepper.

      CARROT BEEHIVE

       About 11/2 lb. carrots.

       3/4 lb. potato suet crust.

       Salt and pepper.

       Gravy powder.

      Wash and scrape the carrots. Make 1 lb. potato suet crust (see p. 59). Line a greased pudding bowl with it, then put in a layer of grated raw carrot (about 1 inch deep). Sprinkle with salt, pepper and gravy powder, and cover with a very thin circle of the crust, cut to fit. Repeat the layers of carrot and crust until the basin is full, ending with crust. Cover with margarine paper and steam for 2¹/₂–3 hours. Serve with brown gravy.

      CURRIED CARROTS AND CELERY

       2 lb. carrots.

       1/4 head celery.

       1 oz. dripping.

       3/4 pint vegetable boilings or water.

       1/2 oz. flour.

       Dash of vinegar.

       1 tablespoon home made

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