Evening Republican, Volume 17, Number 128, Rensselaer, Jasper County, 29 May 1913 — How to Serve Young Carrots. [ARTICLE]

How to Serve Young Carrots.

Scrape and chop, or cut into very small dice, a bunch of email new carrots. Put a porcelain pan over the fire with butter the size of a guinea egg, and when melted add the carrots and stir and turn often with a spatula or broad knife. Season with salt and pepper and cook at moderate heat In order to draw out the natural juices of the carrots. This will keep them from burning. After they have cooked five minutes dredge lightly with flour; add a very little water, stir again and In five minutes add little ‘more flour and .water. Cook until tender. The result should be a creamy, perfectly delicious mass and unlike any carrots you’ve ever eaten before.