Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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  • 4 Large Carrots (The Redder the Better)
  • 2 Large Onions, Cut Fine
  • A Quart of Milk


Wash the vegetables thoroughly, cutting them fine and boiling until tender in three pints of water. When very soft, mash them and press through a sieve. The Carrots must be mashed very fine. Then return to the fire, and, adding about two quarts of boiling water, cover and simmer gently for a while, adding one teaspoonful of corn starch that has been blended well with a little milk. Add the boil