The Nonpartisan Leader Newspaper, August 30, 1917, Page 12

Edited by e Mrs. Alberta B. Toner Some Unusual Carrot Recipes = ES T e ES T s i e ES i S s TES S i &S They Make Excellent Pudding, Pies and Pickles Uncommon dishes such as pies, pud- dings and preserves that can be made of carrots make this vegetable a much more welcome addition to the larder than it was formerly, when it was used principally for stewing, and in other ways akin to this as a mére vegetable. Carrots are rich in sugar, mineral salts and nitrogen, and are now known to be an excellent food. Up-to-date physicians generally prescribe carrots as one of the earliest vegetables for babies of a year or younger, recom- mending them rubbed through a eieve and beaten with egg as an all around element of the diet. It is not merely because every sec- tion of the country can raise carrots, and that they are therefore a good “war food” that mention is made of them here. This is the time of year when housewives are always beginning to put up things for winter, and those who have never tried carrots in the many appetizing ways they can be prepared ought to try some of, the most successful methods this season. CARROT PUDDING A RARE TREAT Carrots can be made to imitate some of the most popular varities of garden “truck” and are therefore good as substitutes for pumpkin or squash, citron or water melon rind, and other things. The recipes given below have all been well tried out, and gatherel from many sources, and if any farmer's wife wishes to inquire further con- cerning them, further information will be gladly supplied by the woman’s de- partment of the Nonpartisan Leader. Also if any farmer’s wife knows of other uncommon uses for carrots or other vegetables, such information will be gladly received, and will be passed on to other readers. To many the idea of making a pud- ding with carrot as the important ingredient, seems odd, but carrot pud- ding is the equal of plum pudding, and seemingly has the advantage of mak- ing up into a “lighter” article than the ordinary plum pudding. recipes pro- duce. To make “Thanksgiving Carrot Pudding”, proceed as follows: Take 1 cup of grated carrote 2 cups of grated potatoes, 1 cup of raisins, 1 cup of flour, 1 levél teaspoonful of salt, 1 level teaspoonful each of cin- namon, nutmeg, allspice, and soda.. . Butter or suet (if the latter have it ground) the size of an egg. Nuts make a good addition, bu are not essential. S Steam this 23 hours, and serve with either a hot or hard sauce. “CARROT CONSERVE" AND CARROT PIE This “Thanksgiving Carrot Pudding” is an excellent substitute for plum pudding, but it need not be re- garded merely as a substitute, for it possesses a quality entirely ‘its own, which makes it with many people a ADVERTIéENIENTS ATTENTION LADIES Send your old corsets to us by Par- cel Post '‘and have them. clearmed and repaired. Made like new, reasonable charges. All work guaranteed. FARGO CORSET CO., Manufacturers .. 806 Front., Fargo, N. D. Young women and young men should” be wise and secure a know- ledge of bookkeeping,” shorthand, typewriting.: The war has created an: extra demand for young people. The Union Commercial College, Grand Forks, N. Dak., can train you in a short time and at a small cost. Board only $3.25, Send for free catalog.—Adv. B e e e e S e LRy Mention Leader when writing advertisers favorite. It steams to a light consist- ency and will not readily dry out. _ “Carrot Conserve” i3 another fav- orite dish madd principally from car- rots, which puts the red garden root in the class of the flnest flavored fruits. Here is the recipe: 6 pounds of carrots cooked and ground, Juice of 6 lemons, .5 pounds of sugar. Cook this one hour, and seal it as you would jelly or preserves. It has a distinctive flavor, but closely resem= bles orange marmalade in flavor and color, though it is superior in that it lacks the bitter, biting taste that so often "creeps into orange marmalade, especially the commercial praduct put up in tin cans. This is an excellent all-the-year-round- article of diet, and those who have never tried it, ought to use some of this season's carrots in the experiment. Carrot pie is an excellent pie re- Make a syrup thus: 1 pint vine- gar, 1 tablespoon mixed spices, 1 pound sugar, and bring to the boiling point. Turn the hot syrup over tlte cooked carrots the first morning and let stand 24 hours., Pour off the syrup, reheat it, and pour it over the carrots three _successive mornings, then seal the pickles in jars. These sweet pickles are delicipus, distinctive and spicey. CANNED CARROTS AN EXCELLENT FOOD To can carrots (and they are well worth canning for their food value and - also for their palatability) wash them thoroughly, then' scald them for 5 minutes in water sufficient to. loosen the skin. Dip them into cold water quickly, scrape, and pack the whole vegetable or the slices in warm glass jars. After the jars are filled, add 1 level teaspoonful of salt to each qmart, and fill with boiling water. Place rub- bers and tops in position and loosely seal. Cook for 90 minutes in hot water bath at the boiling point; re- move from bath, tighten the caps and- invert to cool. By using this ‘method fresh carrots can ‘be kept instantly ready through- out the winter, ‘ind they make ‘a’con- venient and quick resource for hot meals, which every "household knows is a problem that must be frequently met. Braising - carrots is a tasty way of preparing them as a vegetable, and served thus they are an appetizing, as well as an ornamental dish for the table.. Scrape and peel the carrots, boil in salt water until tender, drain and turn into a pan of hot butter. In- stead of the buter, bacon fryings may be used, and indeed the savoriness of the bacon fryings is regarded by many people as superior to the butter. Cook in the butter of bacon fryings until well browned and serve hot. Carrots and “carrot conserve,” one of the delicacies made from this common vegétable. Carrot pie made by grinding carrots flne and treating as squash or pumpkin, is a delicious dessert. o 3 - The Red Cross sembling pumpkin pie so closely that many can not distinguish betweenthe two. It is made by boiling the carrots until tender, and rubbing them through a colander. To I pint of carrot pulp, add 1 pint of sweet milk, 2 eggs, 1 cup of sugar, 1 teaspoonful of cinnamon, 1% teaspoonful of ginger, 14 teaspoonful of nutmeg, and the grated peel of a lemon. Bake with under crust about half an hour. “Creamed carrots are a delicate vege- table dish, full of nutrition and appe- tising when made - according to this recipe: . . AR R 7' Wash’ and scrape' carrots. " Dice and boil - them ‘in ' salted’ water until tender.” "' ., .Cover with - sweet milk and . thicken with drawn butter, made +.0f .2 tablespoonfuls'of flour and % cup of butter. - s g CARROT SALAD AND- SWEET PICKLE SAVORY. Carrot salad is a. gpicey dish, inex- pensive to prepare and excellent to give an appetizing touch to any dinner. It is made by dicing 1 pint _of raw carrots tpgether with 1 small onion (also diced) a pinch of salt, and the whole is then mixeéd” fogether with tart salad dressing, “or ' vinegar and cream according to taste. ; Carrot sweet pickle is unknown to many people who have used carrots in other ways all their lives, but on the other hand it is preparation gteatly relished by those who have tried -it, and it ought to have a standard place in one’s winter canning and preserving list. To make carrot sweet pickle, proceed as follows: Boil carrots until nearly tender: ‘Rockham, S. D., Aug. 18, 1917 Editor Nonpartisan Leader: I have a subject which I am going to write about and I hope you will put it in print in your paper as I am a reader of it. I notice folks write on subjects and then they are printed. I am not much of & one to bé making speeches, but I have a little to shy about "the Red Cross. ‘I live'in the country and there are no Red' Cross workers in my town, but I am’ going to move to the city soon and there I will take up the Red Cross work.:Some of the women who have ' son§ . in France' perhaps are trying with all their might to do what they ean. for the' Red Cross. That is all right and we all thank them very much, but.why can’t those who haven’t sons in France, do_their bit as well as those who have? The .ones who have sons there do not know whether the things they make go to them or not. But they go to some mother’s boy and I am sure if his mother knew who you wefe that sent things .to him she would not find thanks enough for you. As long as’ we women do-not go to war, we could help those who are there. Perhaps we, will be in' war looking for food for cur children if our husbands all,have to go. Think of the women and children over there who are~starving to death, and people over here don't take it to heart enough. But we will if it comes to pass that all our men and boys are sent to France. I have a nephew and a cousin who are there now. But that is not the reason I-am going'to take up Red Cross work. The saying that e PAGE TWELVE you hear now is: “Do your bit,” and that’'s what I am going to do. Those who read the paper daily about this horrible war—I should think they would feel like working for' the Red Cross and spending as much time ~ as possible sewing and knitting. I have wished several times I were a Red Cross nurse. I have askéd in papers for an address but I never got any answer and if some one who reads this knows I wish they would kindly answer. They can’t get too many nurses for the soldiers. I hope this message will give you all a feeling that you want to help. : MRS. A. M. C. CLOTHES MOTHS This is the time that clothes moths are at work. If woolen clothes or furs are hanging unprotected take them out and give them a good brushing and beating every two to four weeks. Hang« ing them in the sunshine is also goods Carpets that are in use are seldom at« tacked unless it be in corners nog much disturbed by walking or sweep=~ ing—Agri. Ext, Dept;, N. D. Agr. Col« lege. - : Sy Cottage cheese is a very nutritious food. A pound of it contains more pro« teln than a pound of meat. To make cottage ‘chéese’ put sour milk in a pan . and place ir'a’'pan of water 100 degrees F. or that feels slightly warm to the hand. Leave 20 minutes stirring occa~ sionally then pour into a cheese cloth sack—hang up to drain § to 10 minutea, ‘Work the curds till fine in grain—salf and flavor to taste, &l