Carrot Recipes

---Carrot Jam---
Wash and grate some carrots; boil until reduced to a thick pulp. To 1 Ib. of this pulp add 9 oz. sugar, the juice and grated rind of 2 lemons, and 3 oz. margarine. Boil the mixture well for 45 minutes to 1 hour. The result is a useful and inexpensive jam, which can be made for 6d. to 8d. a lb. (according to the price of the lemons), if all materials have to be bought, and for considerably less by those who have home-grown carrots available.
---Preserved Young Carrots---
Turn the carrots in their own shape, and as you do so, them turn into hot water; when all are ready, put them in a stewpan with water enough to cover them; add fresh butter in the proportion of an ounce to the pound of carrots, and salt to season; boil the carrots in this till half done, and then arrange them neatly in tin boxes; fill up with their own liquor, solder down, boil for hour, and put them away in the cool.