ks of two eggs and two
tablespoonfuls of cream; stir this into the carrots off the fire and
serve.

CARROT CROQUETTES.

Wash six small, fine-grained carrots and boil until tender. Drain and
mash them. To each cupful add one-half spoonful of salt and one-fourth
as much pepper, the yolks of two raw eggs, a grate of nutmeg and one
level teaspoonful of butter. Mix thoroughly and set away until cold.
Shape into tiny croquettes, dip in slightly beaten egg, roll in fine
bread crumbs and fry in smoking-hot fat.

CHICAGO RECORD.

FRIED CARROTS.

When the carrots are boiled tender, slice them lengthwise. Into a frying
pan put one tablespoonful of butter, and when very hot put in the
carrots; brown them lightly on both sides, sprinkle them with salt,
pepper and a little sugar and garnish with parsley.

ESCALLOPED CARROTS.

Take six small fine-grained carrots and two small white onions, boil in
water until tender, from forty-five to sixty minutes, just enough water
to keep from burning. Do not scrape them, and the flavor will be
retained; do not cover them and the color will be preserved. When the
onions are tender remove them. When the carrots are done peel them and
slice thin. Put in baking dish a layer of carrots, sprinkle with salt
and pepper and dots of butter. Proceed in this way until you have used
all the carrots. Moisten with a cup of new milk, into which a beaten egg
has been carefully stirred, and a good pinch of salt. Spread over the
top a layer of bread crumbs and bake until a nice brown.

CHICAGO RECORD.

PRESERVED CARROTS.

Scrape carrots clean, cut into small pieces and boil with sufficient
cold water to cover them. Boil until tender, and put through the
colander, weigh the carrots, add white sugar pound for pound and boil
five minutes. Take off and cool. When cool add the juice of two lemons
and the grated rind of one, two tablespoonfuls of brandy and eight or
ten bitter almonds chopped fine to one pound of carrot. Stir all in well
and put in jars.

CARROT SOUP.

Boil a pint of carrots with a piece of butter about as large as a walnut
and a lump of sugar until they are tender. Press through a colander and
put into a pint of boiling milk, thickened with a tablespoonful each of
butter and flour, dilute this with soup stock or chicken broth, and just
before taking up add the yolks of two eggs well beaten and two
tablespoonfuls of cream.

BAKED CAULIFLOWER.

[Illustration]

Boil cauli