Evening Republican, Volume 18, Number 160, Rensselaer, Jasper County, 9 July 1914 — Carrots. [ARTICLE]

Carrots.

After scraping four carrots, cut into long slices. Cover with cold water for half an hour. Then put them into a saucepan of stock and allow them to simmer until tender. Drain and pass through a colander. Beat two eggs until light and add them to the carrots with a teaspoontai of salt, a dash of pepper, onion juice if desired, and a tablespoonfql of sw,eet cream. Fill into timbale or ordinary cups. Let them cook in a pan of boiling water for twenty minutes, the cups covered with greased paper.' Turn from the cups, garnish with parsley or freshly cooked peas and serve hot.