CARROT SOUP

_Ingredients._—2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. _Mode._—Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stow gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,—say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible. _Time._—1¼ hour. _Average cost_, per quart, 1_s._ 1_d._

CARROTS, Boiled.

_Ingredients._—To each ½ gallon of water, allow one heaped tablespoonful of salt; carrots. _Mode._—Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c. _Time._—Large carrots, 1¾ to 2¼ hours; young ones, about ½ hour. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient._—4 large carrots for 5 or 6 persons. _Seasonable._—Young carrots from April to July, old ones at any time.

CARROTS, to dress, in the German way.

_Ingredients._—8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour. _Mode._—Wash and scrape the carrots, and cut them into rings of about ¼ inch in thickness. Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment to roast pork, sausages, &c., &c. _Time._—About ¾ hour. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_ for 6 or 7 persons. _Seasonable._—Young carrots from April to July, old ones at any time.

CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish).

_Ingredients._—5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste. _Mode._—Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots. _Time._—Altogether, ¾ hour. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_ for 1 dish. _Seasonable._—Young carrots from April to July, old ones at any time.

CARROTS, Stewed.

_Ingredients._—7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, ½ teacupful of cream, thickening of butter and flour. _Mode._—Scrape the carrots nicely; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve. _Time._—About ¾ hour to boil the carrots, about 20 minutes to cook them after they are sliced. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_ for 5 or 6 persons. _Seasonable._—Young carrots from April to July, old ones at any time.

CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course).

_Ingredients._—3 cauliflowers, ½ pint of sauce blanche, or French melted butter, 3 oz. of butter, salt and water. _Mode._—Cleanse the cauliflowers as in the succeeding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready ½ pint of sauce made by recipe, pour it over the flowers, and serve hot and quickly. _Time._—Small cauliflowers, 12 to 15 minutes; large ones, 20 to 25 minutes, after the water boils. _Average cost_, large cauliflowers, in full season, 6_d._ each. _Sufficient_, 1 large cauliflower for 3 or 4 persons. _Seasonable_ from the beginning of June to the end of September.

CAULIFLOWERS, Boiled.

_Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful of salt. _Mode._—Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which are generally found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered, and the water well skimmed. When the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower. _Time._—Small cauliflower 12 to 15 minutes, large one 20 to 25 minutes, after the water boils. _Average cost_, for large cauliflowers, 6_d._ each. _Sufficient._—Allow 1 large cauliflower for 3 persons. _Seasonable_ from the beginning of June to the end of September.

CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course).

_Ingredients._—2 or 3 cauliflowers, rather more than ½ pint of white sauce, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh butter, 3 tablespoonfuls of bread-crumbs. _Mode._—Cleanse and boil the cauliflowers by the preceding recipe, drain them, and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread-crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese. _Time._—Altogether, ½ hour. _Average cost_, for large cauliflowers, 6_d._ each. _Sufficient._—3 small cauliflowers for 1 dish. _Seasonable_ from the beginning of June to the end of September.