s, and mix it
with the composition already prepared. Work it into a light paste, set
it before the fire to rise, incorporate a pound of carraway comfits, and
an hour will bake it.

CARRIER SAUCE. Chop six shalots fine, and boil them up with a gill of
gravy, a spoonful of vinegar, some pepper and salt. This is used for
mutton, and served in a boat.

CARROLE OF RICE. Wash and pick some rice quite clean, boil it five
minutes in water, strain and put it into a stewpan, with a bit of
butter, a good slice of ham, and an onion. Stew it over a very gentle
fire till tender; have ready a mould lined with very thin slices of
bacon, mix the yolks of two or three eggs with the rice, and then line
the bacon with it about half an inch thick. Put into it a ragout of
chicken, rabbit, veal, or of any thing else. Fill up the mould, and
cover it close with rice. Bake it in a quick oven an hour, turn it over,
and send it to table in a good gravy, or curry sauce.

CARROTS. This root requires a good deal of boiling. When young, wipe off
the skin after they are boiled; when old, scrape them first, and boil
them with salt meat. Carrots and parsnips should be kept in layers of
dry sand for winter use, and not be wholly cleared from the earth. They
should be placed separately, with their necks upward, and be drawn out
regularly as they stand, without disturbing the middle or the sides.

CARROT PUDDING. Boil a large carrot tender; then bruise it in a marble
mortar, and mix with it a spoonful of biscuit powder, or three or four
little sweet biscuits without seeds, four yolks and two whites of eggs,
a pint of cream either raw or scalded, a little ratifia, a large
spoonful of orange or rose-water, a quarter of a nutmeg, and two ounces
of sugar. Bake it in a shallow dish lined with paste; turn it out, and
dust a little fine sugar over it.

CARROT SOUP. Put some beef bones into a saucepan, with four quarts of
the liquor in which a leg of mutton or beef has been boiled, two large
onions, a turnip, pepper and salt, and boil them together for three
hours. Have ready six large carrots scraped and sliced; strain the soup
on them, and stew them till soft enough to pulp through a hair sieve or
coarse cloth, with a wooden spoon; but pulp only the red part of the
carrot, and not the yellow. The soup should be made the day before, and
afterwards boiled with the pulp, to the thickness of peas-soup, with the
addition of a little cayenne.

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