Carrot Stew


3 carrots
1 large onion
1 ounce butter
1½ pints water
6 ounces cooked rice
1 teaspoon salt


  • Slice the carrots and onion, and fry them in the butter for ten minutes, but do not let them brown; add salt and water, and boil for one and a half hours.
  • Stir in the rice, simmer for another half hour, stirring frequently.
  • Serve immediately.


Real Cooking

A very appetizing way in which to prepare carrots is to cut them in slices lengthwise, boil them until tender, and then brown them in fat. Wash and scrape the desired number of carrots, cut into slices lengthwise, and if large-sized carrots are used, cut the slices into halves. Cook in boiling salted water until tender and then drain. Melt some fat in a frying pan, place the carrots in the hot fat, and brown first on one side and then on the other, turning the slices carefully so as not to break them.

A few minutes before removing the carrots from the frying pan, sprinkle sugar over them and allow the sugar to melt. In removing them to a vegetable dish, pour over them the sirup that forms. Serve hot. FREE Recipes