When they have boiled slowly two hours, and been often skimmed, put
in the sliced vegetables and herbs, and cook three hours longer,
replenishing with boiling water as the liquid sinks. There should be
five quarts of soup. Strain; lay aside the sheep’s tongue to cool,
with the meat from one of the feet. Season the rest of the meat and
bones; put into the stock-pot; pour over it all the soup not needed for
to-day, also the skimmed pot-liquor from your ham, if it was corned—not
smoked. Season, and set in a cold place. Cool and skim the soup meant
for to-day; season, and put in the sliced tongue and dice of pig’s
feet. Boil one minute.
ROAST CHICKENS AND CRESSES.
Roast as directed on Thursday, First Week in October, and lay a thick
border of fresh water-cresses around them on the dish, with a bunch
under—or over—each wing.
POLENTA.
1 pint of boiling water; 1 cup of coarse yellow meal, or enough for
thick mush; a little salt.
Put the water over the fire; add the salted meal, and stir constantly
until it has cooked twenty minutes, and bubbles up in the middle. Turn
upon a flat dish, and, when cold and stiff, cut into squares; dip these
into flour, and fry to a yellow-brown. Drain off the fat. This is a
favorite dish with the Italian peasantry, who generally, however, eat
it without frying.
STEWED SALSIFY.
Scrape; clean, without cutting the roots; drop into cold water as you
clean them. Put on in boiling water, a little salt; when tender, take
out a cupful of the water, thicken with two tablespoonfuls of butter
rolled thickly in flour; boil up and pepper. Dish the salsify, pour the
sauce over it, and cover over hot water five minutes, to let it soak in.
MASHED POTATOES.
Prepare as usual.
APRICOT TRIFLE.
1 can of California apricots; 1 quart of milk; 4 eggs; 1 cup of
sugar; ½ package of Cooper’s gelatine; 2 tablespoonfuls—even ones—of
corn-starch, wet up with milk.
Sweeten the apricots with half the sugar, and set aside in a bowl. Heat
the milk; stir in the corn-starch; pour over the beaten eggs and sugar.
Cook until it begins to thicken, and pour hot upon the gelatine, which
should have been soaked in a little cold water, and then dissolved in
a very little hot milk. Beat all up well, and let them get cold. Wet a
mould; put in a cupful of the custard; cover with apricots, drained
from the syrup; wait fifteen minutes, and pour on more cream; in a few
minutes, more apricots, and so on until all are used up. Set in ice to
form, and, when firm, turn out, and pour the apricot-syrup over the
trifle. If the apricots are large, you would do well to cut them up.
Fourth Week. Friday.
——
Peas Porridge.
Fried Pickerel. Chicken Croquettes.
Purée of Potatoes. Baked Squash.
——
Apple Fritters.
——
PEAS PORRIDGE.
Soak a quart of split peas overnight. Next morning put them on to boil
in enough cold water to cover them well. When this has fairly begun
to boil, pour it off, and add stock from your store in the stock-jar.
Cook slowly, taking care it does not burn, until the peas are very
soft. Rub through a colander and serve. Save a pint as a foundation for
to-morrow’s soup—more than a pint, if you can. Never forget that soup
makes soup.
FRIED PICKEREL.
Clean and wash the fish. Wipe carefully inside and out. Dredge with
flour all over the outside, and fry to a nice brown—_never_ to a
crisp—in lard or dripping. Drain off the fat; lay upon a hot dish—the
head of one fish to the tail of the other—and garnish with curled
parsley and quartered lemon.
CHICKEN CROQUETTES.
Chop the meat from your roast chickens, and mix with one-third as much
mashed potato. Season; moisten well with a gravy made by boiling down
the bones and stuffing in water, then straining and seasoning it. Beat
into the mixture one or two whipped eggs; heat and stir over the fire
until quite stiff. Turn out and cool; then roll into croquettes, dip in
egg and pounded cracker, and fry to a golden brown.
PURÉE OF POTATOES.
Mash the potatoes with butter and milk, working them smooth and soft.
Season, put over the fire and stir until almost stiff. Mound upon a
flat dish, and strain over them a little of yesterday’s gravy, skimmed
and heated.
BAKED SQUASH.
Pare, quarter, boil, and mash the squash. Season with pepper, salt,
butter, and whip in two beaten eggs. When you have a light cream, turn
into a buttered pudding-dish, and bake in a quick oven.
APPLE FRITTERS.
About 10 fine apples, pared, cored, and sliced half an inch thick;
juice of 1 lemon; sugar, cinnamon and nutmeg; 3 cups of prepared flour;
nearly 4 cups of milk; 5 eggs; a little salt.
Spread the slices of apple upon a dish, and sprinkle with lemon-juice
and sugar. Beat the yolks light; add milk, then the whisked whites and
salted flour by turns. Dip the slices of apple into the batter, turning
over and over until thoroughly coated, and fry in hot lard, a few at a
time. Drain upon a hot sieve, and sift powdered sugar, cinnamon, and
nutmeg upon them. Eat with wine sauce.
Fourth Week. Saturday.
——
Tomato and Pea Soup.
Calf’s Liver and Bacon. Parsnip Fritters.
Spinach. Sweet Potatoes.
——
Bread-and-Raisin Pudding.
——
TOMATO AND PEA SOUP.
Empty a can of tomatoes. Put them over the fire with three pints of
stock and stew one hour. Strain, rubbing the pulp through the colander;
add what was left yesterday of the pea porridge; season to taste,
simmer fifteen minutes, and pour upon dice of fried bread into the
tureen.
CALF’S LIVER AND BACON.
Wash a fresh liver well, and, when quite ready to cook it, cut into
long, narrow slices. Dip each in flour highly seasoned with pepper and
salt. Melt a tablespoonful of good dripping in a saucepan; lay in the
liver, the slices fitting neatly to one another; strew with sliced
onion, and cover entirely with very thin slices of fat salt pork, or
bacon. Fit a close top on the saucepan; cook _very_ slowly, never
allowing it to bubble, for one hour. The liver should be steamed, not
stewed, much less fried. When very tender, take it out and lay upon a
dish. Add a tablespoonful of tomato sauce to the gravy, thicken with
browned flour wet with water; boil once, and pour over the liver.
PARSNIP FRITTERS.
Scrape, and boil in hot salted water until tender. Mash them very
smooth, picking out all the fibres. Add to four large parsnips one
beaten egg, a teaspoonful of prepared flour, with pepper and salt, and
a teaspoonful of milk. Make into cakes; flour, and fry in dripping.
Drain well.
SPINACH.
See Wednesday, Third Week in October.
SWEET POTATOES.
See Sunday, Third Week in October.
BREAD-AND-RAISIN PUDDING.
1 quart of milk; loaf of stale baker’s bread, the crust all pared off,
and cut into slices half an inch thick; butter to spread the bread; 4
eggs; ½ cup of sugar; ½ lb. of raisins, seeded and cut into thirds.
Make a raw custard of eggs, sugar, and milk. Fit slices of buttered
bread into the bottom of a buttered bake-dish. Pour on custard, and
strew with raisins. Lay in more buttered slices, and so on, until
the dish is full. The last layer should be well-soaked bread. Cover
closely; set in a baking-pan of hot water, and bake an hour and a
quarter. Turn out; pour hot, sweet sauce over it, and send more around
with it.
NOVEMBER.
First Week. Sunday.
——
Baked Soup.
Fillet of Veal. Cannelon of Potatoes.
French Beans à la Crême. Tomato Sauce.
——
Neapolitainoes.
Coffee and Whipped Cream.
——
BAKED SOUP.
3 lbs. of beef; 2 lbs. of veal; ½ lb. of lean ham; 1 onion; 2 carrots;
2 tablespoonfuls of farina; 1 can of corn, drained and chopped; 2
stalks of celery; pepper and salt; 6 quarts of water.
Cut the meat into long strips, the vegetables into dice, and pack, in
alternate layers, in a broad, low jar, that will go into the oven.
Strew the layers with farina and corn, fill up with the water; cover
the jar closely, putting a paste of flour and water over the top or
about the edges, to exclude the air and keep in the steam. Do this on
Saturday night. At bed-time, set in the oven in a pan of cold water,
that it may heat gradually as the range warms in the morning. Let it
bake until dinner-time. Pour into a bowl, take out the meat, season,
and put it into the stock-pot. Pour over it as much as you can spare of
the soup, season, and set by for to-morrow. Add pepper and salt to that
left for to-day, and serve.
FILLET OF VEAL.
Take out the bone of the joint (you can add it on Saturday to your
baked soup); make a deep incision between the meat and the “flap,”
which your butcher will skewer around the fillet. Fill this and the
hole left by taking out the bone with a force-meat of crumbs, chopped
salt pork, chopped thyme and parsley, grated lemon-peel, pepper, salt,
and the juice of a lemon. Bind the fillet into shape with tapes; cover
the top with a paste of flour and water, and bake twelve minutes to the
pound, putting a cup of boiling water into the pan. When done, pull
off the paste; dredge with flour, and baste well with butter. The meat
should have been very freely basted while cooking. Dish the meat when
browned; season, and thicken the gravy; boil up, and pour into a boat.
CANNELON OF POTATOES.
Mash the potatoes thoroughly; beat light with butter, milk, and two raw
eggs. Heat in a greased frying pan, stirring constantly, until stiff
enough to handle. Make into a long roll; brush over with beaten eggs,
and sift crumbs over it. Lay in a buttered baking-pan, and brown nicely
in a quick oven. Dish, and pour over it a cup of good drawn butter.
FRENCH BEANS À LA CRÊME.
Open a can of string-beans; clip them into short pieces, and cook
twenty minutes in hot salted water. Drain. Have ready, in a saucepan,
two tablespoonfuls of cream, and as much butter, heated together; pour
upon a beaten egg; return to the saucepan; season with pepper and salt;
stir in a tablespoonful of hot vinegar; take from the fire; dish the
beans, and pour the sauce over them.
TOMATO SAUCE.
Stew the contents of a can of tomatoes twenty minutes. Strain and pulp
through a colander. Add butter, rolled in flour; a little sugar; salt
and pepper; cook ten minutes and pour out.
NEAPOLITAINOES.
Make enough puff-paste for a pie; roll out into a sheet half an inch
thick, and cut into strips three inches long and half as wide. Bake in
a quick oven. When cold, spread half of them with sweet jam or jelly,
and stick the others over them in pairs—the jelly being, of course, in
the middle. Ice with a frosting made of the whites of two eggs, whipped
stiff with half a pound of sugar.
Make these on Saturday. Pass with them strong, hot coffee, with a great
spoonful of whipped cream on the surface of each cupful.
First Week. Monday.
——
Sago Soup.
Veal and Oyster Pie. Boiled Potatoes.
Cold Slaw. Stewed Celery.
——
Dessert of Fruit and Nuts.
——
SAGO SOUP.
Strain off two quarts of soup from your stock-pot, when you have
removed the cake of fat from the top; heat, and stir into it half a cup
of German sago previously soaked in a little cold water. Simmer until
the sago is dissolved.
VEAL AND OYSTER PIE.
Cut the best parts of your cold roast fillet into thin dominoes. Put
a layer in the bottom of a pudding-dish; sprinkle with the dressing,
chopped fine, or with minced ham; cover with oysters; strew these with
pepper, salt, butter-bits, a pinch of grated lemon-peel, and squeeze a
few drops of lemon-juice over them. More veal, etc., and, when the dish
is full, pour in yesterday’s gravy, skimmed, and mixed with as much
oyster-liquor. Cover with a good paste, and bake one hour. Wash over
with white of egg just before you take it up. The pastry can, in cold
weather, be made on Saturday, and kept in a cool place.
BOILED POTATOES.
Put on in cold water and bring to a boil. At the end of twenty minutes
throw in a cup of cold water to arrest the boil. Heat up again quickly,
and when a fork will pierce the large potatoes easily, pour off the
water. Put in a little salt, and set the uncovered pot upon the range
for one minute. Take each potato in a towel, and hold in your hand
while you strip off the peel. The fashion of sticking a fork through
them, in order to pare them, breaks and cools them.
COLD SLAW.
Shred a white cabbage and pour over it the following
_Dressing._
2 beaten eggs; 2 teaspoonfuls of sugar; 6 tablespoonfuls of vinegar; ½
teaspoonful of made mustard and same of pepper and salt; ½ teaspoonful
of celery essence; 1 tablespoonful of butter.
Mix well, stir over the fire until scalding hot. When cold, add to the
cabbage. Toss and stir, and set in a cold place until wanted.
STEWED CELERY.
Scrape and cut the blanched stalks into short pieces. Cook tender
in boiling water, a little salt. Drain this off, add a cup of drawn
butter; simmer five minutes, and serve.
DESSERT OF FRUIT AND NUTS.
Arrange in accordance with your taste and convenience. You may add
dried figs to the dish of nuts.
First Week. Tuesday.
——
Strong Broth.
Beefsteak. Omelette with Tomatoes.
Mashed Potatoes. French Mustard.
——
Lemon Puffs.
——
STRONG BROTH.
Heat the contents of your stock-pot, adding a quart or more of boiling
water. Let all simmer together one hour. Strain and press out the
nourishment from the meat. Cool; skim, add seasoning, and half a cup of
soaked rice. Cook gently until this is soft.
N. B.—Whenever the stock-pot is empty, scald it with soda and water,
and set in the sun.
BEEFSTEAK.
Flatten a steak; broil upon a greased gridiron over a clear fire. Lay
upon a hot dish; pepper and salt; lay bits of butter over it, and cover
three or four times before sending to table.
OMELETTE, WITH TOMATOES.
Beat seven eggs just enough to break up the yolks. Put a piece of
butter as large as an egg in the frying-pan, and, when it heats, pour
in the eggs. Loosen from the sides and bottom of the pan, from the
first, by shaking the pan, and using your cake-turner. When “set” in
the middle, cover one half with hot stewed tomatoes; fold over the
other half so as to enclose it, and invert the pan upon a hot dish.
MASHED POTATOES.
Whip up soft with butter, milk, and salt, and heap roughly upon a deep
dish.
LEMON PUFFS.
1 cup of prepared flour; ½ cup of powdered sugar; 1 tablespoonful
of butter; 3 beaten eggs; juice and grated peel of half a lemon; 3
tablespoonfuls of milk, with a _tiny_ pinch of soda.
Rub butter and sugar together; beat in the yolks, the milk, whites,
flour; at last, and quickly, the lemon. Bake in buttered corn-bread
pans, or in paté-pans. The oven should be quick. Turn out, and eat hot
with sauce.
First Week. Wednesday.
——
Beef Tea, with Noodles.
Smothered Chickens. Salsify Sauté.
Macaroni au Gratin. Brussels Sprouts.
——
English Tapioca Pudding.
——
BEEF TEA, WITH NOODLES.
3 lbs. of lean beef; 2 onions; 2 turnips; 2 carrots; 2 cloves; 2 quarts
and 1 pint of water; a good handful of noodles (made according to
receipt given on Wednesday, First Week in August).
Mince the vegetables. Put on in the water, and boil down to two quarts.
Drain off, and pour upon the beef, minced _very_ fine. Simmer one hour;
strain, season, and put in the noodles. Cook gently twenty minutes.
SMOTHERED CHICKENS.
Split a pair of tender chickens down the back, as for broiling. Lay in
a dripping-pan; pour over them a cup of boiling water, in which has
been dissolved a great spoonful of butter. Invert another pan over this
one, to keep in the steam, and cook, basting often, until the chickens
are russet-colored all over, and very tender. Baste twice with butter
at the last. Dish the chickens; thicken, season, and boil up; then pour
part over the chickens, the rest into a boat.
SALSIFY SAUTÉ.
Scrape and cut the salsify-roots into pieces two inches long; cook
tender in boiling water, slightly salt. Shake and drain in a colander,
to get rid of all the water. Have in a frying- or saucepan two or
three spoonfuls of butter, with a little pepper. When hot, put in the
salsify. Heat and toss five minutes, but do not let it brown. Serve
very hot. It is exceedingly nice.
MACARONI AU GRATIN.
Break half a pound of macaroni into inch lengths. Make a weak broth by
diluting the remains of yesterday’s soup with hot water, and straining
it. When it boils, season well, and put in the macaroni. Cook until
tender, but not broken. Drain off the liquor; put the hot macaroni upon
a stone-china dish; stir a good piece of butter through it; sift over
it a mixture of grated cheese and fine bread-crumbs. Set upon the upper
grating of the oven to brown.
BRUSSELS SPROUTS.
Cook about twenty-five minutes in boiling salt water. Drain; season
with pepper, salt, and butter; stir these in well, and dish.
ENGLISH TAPIOCA PUDDING.
1 cup of tapioca, soaked two hours in a pint of the milk; 3 pints
of milk; 5 eggs; 2 tablespoonfuls of butter; 1 cup of sugar; ½ lb.
raisins, seeded, and cut in half; grated peel of half a lemon.
Put the soaked tapioca in a farina-kettle, and surround with lukewarm
water. Bring to a boil, and, when soft all through, add the creamed
butter and sugar; then the eggs; next, the tapioca; finally, the fruit.
Bake one hour in a buttered dish. Eat hot, with sauce.
First Week. Thursday.
——
Mutton Soup.
Roast Rabbits. Cheese Custards.
Stewed Corn. Lima Beans.
——
Cocoa Pudding.
——
MUTTON SOUP.
3 lbs. scrag of mutton—bones cracked and meat chopped; 2 turnips; 2
onions; chopped parsley; pepper and salt; 3 quarts of water; ½ cup of
barley, soaked two hours in a little water.
Put on meat and vegetables with the bones in the water, and simmer
three hours and a half. There should be two quarts of soup. Strain,
cool, and season; add the barley, and cook gently until this is soft.
ROAST RABBITS.
Skin, clean with great care, and wash a pair of fat rabbits—or
hares—stuff with a force-meat of crumbs and chopped fat salt pork,
seasoned with onion, thyme, pepper and salt. Sew up with fine thread;
bind the legs to the body in a kneeling posture, and lay in the
dripping-pan. Pour over them a cupful of boiling water, and cover as
you did the chickens yesterday. Baste with butter twice, with their own
gravy twice, and twice, at last, with butter. Just before you take them
up, dredge with flour and give a final baste with butter. Dish when you
have clipped and drawn out the threads. Thicken and season the gravy,
and pour into a gravy-boat.
CHEESE CUSTARDS.
6 tablespoonfuls of finely grated cheese; 2 tablespoonfuls of butter; 4
eggs; 1 cup of milk, with a teaspoonful of corn-starch stirred in it;
salt and pepper; soda.
Beat the eggs very light, and pour upon them the milk heated (with a
pinch of soda) and thickened with the corn-starch. While still warm,
add pepper, salt, butter, and cheese. Beat up well and pour into
greased custard-cups. Bake in a quick oven about fifteen minutes, or
until high and brown. Serve at once, as a separate course, passing
bread and butter with them. They should follow the soup directly, or be
served just before the dessert.
STEWED CORN.
Empty a can of corn into a saucepan and cover with hot-salted water.
Cook half an hour, drain off the water, add a cup of milk, and, when
this boils, a tablespoonful of butter rolled in flour. Pepper and salt
to taste; simmer five minutes and serve.
LIMA BEANS.
Soak the dried beans overnight, changing the water twice. In the
morning put on to cook in cold water, with a clean piece of streaked
fat pork or bacon, an inch or so square. When the beans are soft,
drain; take out the pork and dish; seasoning with butter, pepper and
salt.
COCOA PUDDING.
1 cup of fine crumbs; 1 quart of milk; 4 eggs; 2 tablespoonfuls of
butter; 1 scant cup of sugar; 2 tablespoonfuls of grated cocoa, or of
cocoatina; 1 teaspoonful of Colgate’s vanilla.
Soak the bread in the milk; put over the fire in a farina-kettle, and
stir to a boil. When thick and smooth, stir in the butter, the sugar,
and the cocoa. Take from the fire, pour out; beat two minutes and whip
in the beaten yolks, then the whites, which should have been beaten
stiff. Put into a buttered mould, set in a pan of hot water and bake
forty-five minutes in a moderate oven. Turn out and eat with powdered
sugar.
First Week. Friday.
——
Milk Soup.
Ragoût of Duck. Canned Green Peas.
Mashed Potatoes. Celery Salad.
——
Sponge Gingerbread, with Chocolate.
——
MILK SOUP.
1 quart of milk and the same of water; 2 onions; 2 turnips; 2 stalks
of celery; 1 teaspoonful of sugar—a pinch of soda in the milk; 2
tablespoonfuls of corn-starch wet up in cold water; pepper and salt;
dice of fried bread; two tablespoonfuls of butter.
Boil chopped onions, turnips and celery in the water until soft enough
to be pulped through the colander. Do this, season, add the water
in which they were cooked, the milk, and when the soup boils, the
corn-starch. At last, stir in the butter a little at a time, to prevent
oiling. Simmer five minutes, and pour upon the fried bread in the
tureen.
RAGOÛT OF DUCK.
Clean and wash a duck; put into the dripping-pan, with a large cupful
of boiling water, and roast, basting often, half an hour. Meanwhile,
boil the giblets in a pint of water. Take up the duck and joint as for
fricassee. Put into a saucepan with the gravy from the dripping-pan
and the water in which the giblets were boiled; add an onion stuck
with cloves; a little salt and pepper. Cover and stew gently an hour
and a half. Take up the duck and keep hot upon a chafing-dish. Strain
the gravy; stir in a tablespoonful of butter rubbed in one of browned
flour, the juice of a lemon, and a glass of wine. Boil up and pour over
the duck.
CANNED GREEN PEAS.
Turn the peas into a saucepan; cover with boiling water, and cook
twenty-five minutes. Drain well; add pepper, salt and butter, and dish.
MASHED POTATOES.
Prepare as on Tuesday of this Week.
CELERY SALAD.
Scrape and cut the best stalks into short lengths. Put into a
salad-bowl, and season with a dressing of two tablespoonfuls of oil to
five of vinegar, one teaspoonful of sugar, and a saltspoonful, each, of
salt and pepper.
SPONGE GINGERBREAD AND CHOCOLATE.
5 cups of flour; 1 heaping tablespoonful of butter; 1 cup of molasses;
1 cup of sugar; 1 cup of sour milk; 2 tablespoonfuls of saleratus,
dissolved in hot water; 2 teaspoonfuls of ginger; 1 teaspoonful of
cinnamon.
Mix molasses, sugar, butter, and spice together. Warm slightly, and
beat five minutes. Add milk, saleratus, lastly the flour. Beat hard
five minutes, and bake in a broad, shallow pan; or in small tins. Eat
warm with a cup of good chocolate, made by stirring six tablespoonfuls
of chocolate, wet with cold water, into a pint of boiling water,
boiling twenty minutes, adding the milk, and cooking ten minutes
longer, stirring often.
First Week. Saturday.
——
Family Soup.
Killarney Stew. Baked Tomatoes.
Fried Sweet Potatoes. Stewed Carrots.
——
Boiled Pudding.
——
FAMILY SOUP.
4 lbs. of lean beef; 2 lbs. of cracked bones, of any kind; 4 turnips;
3 carrots; 2 onions; 4 stalks of celery; 7 quarts of water; pepper and
salt.
Cut the meat into strips, and fry with a sliced onion, in dripping,
until brown, but not dry. Slice the carrots, turnips, and onion; chop
the celery, and put these with meat, fried onion, bones, and gravy from
the frying-pan, into the soup-pot. Add the water, and cook slowly four
hours after the boil begins. Pour off the liquor—there should be at
least five quarts; take out meat and bones, season highly, and consign
to the stock-pot, with all of the liquor except that needed for to-day.
Salt and pepper, and set away in a cold place. Pulp the vegetables into
the soup kept out for to-day; cool, skim, season, and bring to a gentle
boil; then pour out.
KILLARNEY STEW.
3 lbs. of lean mutton—that from the scrag is best, and you can use the
bones for your soup; 8 sliced potatoes; 1 sliced onion; salt, pepper,
and chopped parsley.
Put on the mutton, cut into small pieces, with the sliced onion, and
enough cold water to cover it, and stew very slowly two hours, or
until tender. Strain the gravy into a bowl, and set in cold water to
throw up the fat. Put a layer of potatoes, sliced thin, in the bottom
of a saucepan; cover with meat, peppered and salted; sprinkle with
parsley—more potatoes, and more meat until all are in. Take all the fat
from the top of the gravy and strain it over the meat. Cover closely,
and simmer until the potatoes are broken to pieces. Half an hour after
the boil begins should suffice.
BAKED TOMATOES.
Drain the superfluous juice from a can of tomatoes into your boiling
soup. Lay the tomatoes in a buttered pie-dish; season with pepper,
salt, butter and sugar; strew bread-crumbs over the top; add a little
gravy saved from yesterday’s ragoût; cover, and bake half an hour; then
brown.
FRIED SWEET POTATOES.
Boil, and, when cold, scrape off the skins; slice lengthwise, and fry
to a light brown in nice dripping, or butter. Drain, salt, pepper, and
serve hot.
STEWED CARROTS.