Carrots (War cookery leaflet no. 4)

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CARROTS
Carrots are particularly useful in wartime as they
contain protective substances which help us to resist
infection and to see better in the blackout. The same
protective substances are also present in milk, butter,
margarine and cheese, but since supplies of these foods
are limited, carrots help to make good the shortage.
There is very little of the " fruit vitamin " in carrots
so it is an improvement to sprinkle them with coarsely
chopped parsley just before they are put on the table.
The sweetness of carrots makes it possible to use them
to replace part of the sugar in puddings and cakes.
Suggestions for using them in this way are given on the
back page of this leaflet.
Boiled Carrots
Wash and scrape the carrots and if large cut into rings.
Cook in a small quantity of boiling salted water in a
covered saucepan until tender. Drain and sprinkle with
coarsely chopped parsley or the coarsely chopped
feathery tops of the carrots.
Carrots Bared Round the Joint
Wash and scrape the carrots, if large cut in halves or
quarters lengthwise. Put them in the baking tin round
the joint. Cover with margarine paper, until the last 10
minutes. (Baking time approx. 40 minutes.)
Carrots and Sprouts
Scrape and slice carrots. Wash the sprouts in cold
salt water and cut across the base of the stalk. Cook
together in a small quantity of boiling salted water in a
covered saucepan. When tender drain and serve. The
addition of a knob of margarine is an improvement.
K