How To Cook Peas And Carrots

Carrots (to Boil)

Place upon the stove two quarts of warm water with a tablespoonful of salt; bring to a boil; wash and scrape six young carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish.

Carrots (Stewed)

Wash and scrape the carrots; split the largest. Then whiten them in hot water, and drain them on a sieve; then boil them in weak broth, with salt; then put some butter in a saucepan, with a dessertspoonful of flour; stir it and brown it. Add the carrots to it, broth and pepper. Stir, and let all simmer together.

Peas and Carrots

Take 5 or 6 good-sized carrots, scrape, cut into small dice and soak for 1 hour in cold water, then boil for 1 1/2 hours in three times enough water to cover them, with salt to season well. When thoroughly cooked, drain off the water and add 1 can of peas, well drained, and 1 cup of milk, and place on the stove again. Mix a heaping teaspoonful flour with a good heaping teaspoonful butter, and add when the milk boils up. Cook for a few moments, adding salt to taste, and a good shake of pepper.

Hotch-Potck

Put a pint of peas into a stewpan with a quart of water, and boil them until they will pulp through a sieve; then take the lean end of a loin of mutton, cut into small pieces and put it into a stewpan with a gallon of water, the carrots and turnips cut into small pieces, and a seasoning of pepper and salt; boil it until all the vegetables are quite tender, put in the pulped peas and a head of celery (or lettuce) and one onion, sliced; let it boil 15 minutes and serve.