New carrots are sold with the tops on. They should
not be withered nor dry. Loose carrots are sold by
the quantity and are less expensive. Cut off the
tops, wash and scrape, cut in slices crosswise,
cook in salted boiling water 1/2 hour. Drain off
the water, pour cream sauce over carrots and
serve.
_Corn, Boiled_
Husk it, remove all silk, cut off the butt close
to the ear, cook in boiling salted water for about
fifteen minutes, if there is a small quantity;
longer if there is a great deal.
_Corn, Roasted_
Dip the ear of corn, husk and all, in cold water;
bury in hot coals under a fire, roast for 20
minutes.
_Onions_
Peel, boil in salted water two hours, drain,
season, serve. Or slice raw into a buttered dish,
season, add a small quantity of water, cover and
bake three hours.
_Peas_