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Carrots

Florida Fruits and Vegetables in the Commercial Menu

1931

The carrot, rich in vitamins, minerals, and color, should be popular everywhere. The young carrot has a higher calorie value than the old carrot, the latter having a tendency to become woody. The peel is a good source of vitamin, so the grating of a young carrot (peel and all) is a wise method.

The flavor and odor of the carrot for fresh salads is more pleasing in the raw than in the cooked product. (See salads for uses.) Because of the pectin content of carrots they are often combined with pineapple (cooked) or with other fruits having no pectin,in the making of marmelades. Grated carrot helps to give pineapple pie the right consistency and bright color. Due to the non-digestible carbohydrates, pectin, etc. carrots are a mechanical aid to digestion and elimination. In cutting carrots for cooking, cut them lengthwise and there will be less loss in cooking.

Carrot Souffle
(Servings, 16.)

4 cups carrots, boiled and	4 cups medium white sauce,
mashed,	8 eggs,
4 tablespoons minced onion	2 teaspoons salt.

Add the carrot, the onion and the seasoning to the white sauce, then add the beaten egg yolks. Beat the whites of the eggs until they are stiff. Fold them into the first mixture, and turn this into a buttered baking dish. Set the dish in a pan of hot water and bake the soufflé in a moderate oven (350°-400° F.) for 30 minutes. Serve it at once.

Carrot Chutney.

Red	Yellow
2 pounds of sweet Spanish	1 pint of small carrots, sliced,
pimento or No. 1 cans	Cook until tender.
of pimento	1/2 pint of gingered watermelon
1 pound of sugar,	rind.
2 hot peppers,
Juice of 4 lemons,

Red Part—Place sweet peppers in a hot oven, blister and peel. Chop sweet and hot pepper together, add sugar and lemon juice, and let stand in an enameled vessel or crock for 5 hours. Drain off the liquor and allow it to simmer for ten minutes. Pour it over the peppers again and let stand for 2 hours. Simmer the liquor again for 15 minutes, allowing the pepper to remain in while simmering.

Yellow Part—Use one pint of sliced carrots (cooked) and one-half pint gingered watermelon rind chopped or cut into small, uniform

Packing—A ten-ounce jar is an attractive package for this product. In packing, place the heavier color—red—at the bottom in a one inch layer; then place a one-inch layer of yellow. Continue in this manner until the jar is nearly filled. Combine the liquors and boil five minutes, strain, and pour over the contents. Paddle to remove air bubbles. Cap, clamp, and process for 10 minutes. If desired. this chutney may be made for immediate use. If desired, this chutney may be made for immediate use. It is attractive as a relish and as a garnish.

Orange and Carrot Marmalade.

6 carrots, medium size,	1 lemon, juice and grated rind,
3 oranges,	Sugar.

Dice the carrots and cook them until they are tender, in as little water as possible. Cut the oranges and the lemon in small pieces. Measure the carrot and fruit, and add 2/3 as much sugar. Simmer the mixture until it is clear and at the jellying point. Turn it into jelly glasses, and when it is cold, seal it with paraffin.

Carrot Plum Pudding

1 1/2 cups brown sugar,	Grated rind and juice of 1 lemon,
1 cup suet, ground,	3 cups flour,
3 cups grated raw carrot,	2 teaspoons soda,
2 cups grated raw potato,	1 teaspoon nutmeg,
1 1/2 cups chopped figs.

Add sugar and ground suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Use canned or preserved sugar figs. Drain well and slightly dry in the even. Chop fine. Add to the mixture and pour all into the well greased baking pan. Cover and steam for 2 hours. Serve with or without a vanilla sauce.

Source:
Excerpt from Stennis, M.A., "Carrots" Florida Fruits and Vegetables in the Commercial Menu, State of Florida Department of Agriculture, Tallahassee, September, 1931, pgs 32-36.

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