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Escalloped Carrots

(Vaughan’s Vegetable Cook Book)







Take six small fine-grained carrots and two small white onions, boil in

water until tender, from forty-five to sixty minutes, just enough water

to keep from burning. Do not scrape them, and the flavor will be

retained; do not cover them and the color will be preserved. When the

onions are tender remove them. When the carrots are done peel them and

slice thin. Put in baking dish a layer of carrots, sprinkle with salt

and pepper and dots of butter. Proceed in this way until you have used

all the carrots. Moisten with a cup of new milk, into which a beaten egg

has been carefully stirred, and a good pinch of salt. Spread over the

top a layer of bread crumbs and bake until a nice brown.











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