Carrots With Parsley

Carrots With Parsley

Ingredients:
3 c. sliced carrots
3 Tb. parsley finely chopped
2 Tb. butter
1/2 tsp. salt

Directions:
Dash of pepper
Wash and scrape the carrots, slice in very thin slices, and cook until
tender in boiling salted water. Drain and add the chopped parsley,
butter, salt, and pepper. Mix carefully so as not to break the slices of
carrot. Serve hot.
103. BROWNED CARROTS.--A very appetizing way in which to prepare carrots
is to cut them in slices lengthwise, boil them until tender, and then
brown them in fat. Wash and scrape the desired number of carrots, cut
into slices lengthwise, and if large-sized carrots are used, cut the
slices into halves. Cook in boiling salted water until tender and then
drain. Melt some fat in a frying pan, place the carrots in the hot fat,
and brown first on one side and then on the other, turning the slices
carefully so as not to break them. A few minutes before removing the
carrots from the frying pan, sprinkle sugar over them and allow the
sugar to melt. In removing them to a vegetable dish, pour over them the
sirup that forms. Serve hot.
CAULIFLOWER AND ITS PREPARATION
104. CAULIFLOWER grows in heads as does cabbage, but only the flower or
blossom of the plant is eaten. In flavor and composition this
vegetable is similar to cabbage, but its flavor is a little more
delicate. Still, cauliflower should always be cooked in an uncovered
vessel, as are cabbage and Brussels sprouts, if a strong disagreeable
flavor would be avoided.
105. SELECTION AND COOKING.--Very solid heads of cauliflower that are
creamy white in color and free from the black specks or blemishes so
common to this vegetable should be selected for cooking. The only care
that cauliflower requires before cooking is to keep it in a cool place,
for it does not wilt nor decay quickly.
To prepare this vegetable for cooking, the white head should be cut from
the leaves, which are discarded. Then the head should be placed upside
down in a pan of salt water and allowed to soak for an hour in order to
drive out the small bugs or worms that are so frequently found in this
vegetable. The cauliflower may then be cooked whole or broken apart, but
in either case it should be cooked until tender in boiling salted water
with the cover removed from the kettle.
106. CAULIFLOWER WITH TOMATO SAUCE.--Variety can be secured in the
preparation of cauliflower by serving it with a tomato sauce. Besides
being very palatable, this is an extremely attractive dish because of
the contrast in colors. Chicken gravy may be used instead of tomato