Boiled Carrots
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
-----------
Boiled Carrots.
Wash and scrape well, and lay in cold water half an hour. If large, split them, or cut across in two or three pieces. Put into boiling water, slightly salted, and boil until tender. Large ones will require nearly an hour and a half to cook. Young carrots should only be washed before they are boiled, and the skin be rubbed off with a cloth afterward. Butter well, and serve hot.
-----------
Boiled Carrots.
Wash and scrape well, and lay in cold water half an hour. If large, split them, or cut across in two or three pieces. Put into boiling water, slightly salted, and boil until tender. Large ones will require nearly an hour and a half to cook. Young carrots should only be washed before they are boiled, and the skin be rubbed off with a cloth afterward. Butter well, and serve hot.
