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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

CARROTS
 
 
 Scrape 6 nice-sized carrots and cut crosswise into thin slices. Put on in cold water and boil 20 minutes. Drain carefully, then sprinkle a tablespoonful of sugar over them, also a dash of pepper and salt, 2 tablespoonfuls of butter and 1 very finely minced onion. Add a pint or a little more of thin meat broth, and boil slowly nearly an hour. About 5 minutes before serving, add a small bunch of finely-minced parsley.

Sister John E. Mohler, Warrensburg, Mo.
 
 

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