1 C-carrots 3 C-boiling water 1 t-salt Carrots should not be peeled, but after being scrubbed well they should be scraped with a knife. Cut into one-half inch cubes, cook in boiling water (salted) twenty-five minutes, or until soft when pierced with a knitting needle. Drain and serve with Bechamel sauce. Bechamel Sauce (Two portions) 1 T-butter 1 T-flour ¼ t-salt 1/ t-pepper 8 1 egg-yolk 2/ C-milk 3
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Melt the butter, add the flour, salt and pepper and mix well. Gradually stir in the milk. Cook until it thickens slightly. Add the beaten egg-yolk, cook one minute and serve immediately with one cup of diced carrots.
CHAPTER CXLV ENGAGEMENT PRESENTS
"R
UTH has had some of the loveliest engagement presents," said Bettina to Bob across the dinner table. "And some that are so practical and sensible!" "Did you see her this afternoon?" "Yes, and we walked over to the new house. She has had Fred put up a shelf in the kitchen for her cook-books and recipe card box, and she finds that she really has quite a library! And the various engagement gifts are all put away. In fact the bungalow is nearly ready for use. I've told Ruth that she might write a magazine article on 'Engagement Presents' using her own for illustrations." "What does she have?" "Well, a dear old Aunt of Bob's presented her with some wonderful kitchen scales—an aid to economy. Then it seems to me that every friend who has some favorite kitchen device has given one to her—she has egg-beaters, waffle-irons, cream-whippers, silver-polishers, cases for linen and silver—oh, everything you can think of!" "What did you give her?"
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