CARROT TIMBALES
Cook four peeled and sliced carrots until tender in stock to cover. Drain and mash. Add two eggs well beaten, salt, pepper, and grated onion to season and a tablespoonful of cream. Mix thoroughly, put into small buttered timbale cups, put them in a baking-pan in boiling water, cover with buttered paper, and bake for twenty minutes. Turn out carefully, surround with a border of cooked peas, and serve.
PICKLED CARROTS
Peel and slice half a dozen large carrots. Cook slowly until tender in boiling water to cover. Drain and put into an earthen bowl with a slice of onion, two bay-leaves, a teaspoonful of celery seed, and vinegar to cover. Let stand for twenty-four hours before serving.
PURÉE OF CARROTS
Wash and scrape four or five large carrots and boil until tender in stock to cover, adding an onion stuck with two cloves, a teaspoonful of butter, and salt and pepper to season. Press through a coarse sieve, season with butter, grated nutmeg, and sugar, and add enough stock to make it of the proper consistency. Serve with a border of mutton cutlets.
CARROT HASH
Peel and chop three carrots, simmer until
