1922 CARROT RECIPES FROM WASHINGTON COUNTY, ALABAMA
CARROT AND APPLE SALAD
Take one cupful each of grated carrot and apple, one small onion grated, a stalk of celery finely chopped, one-fourth cupful of walnut meats broken in bits, salt, pepper and a highly seasoned boiled dressing. Let stand to season for an hour or more and serve on lettuce with a spoonful of mayonnaise.
Take one cupful of grated raw carrot, one-third of a cupful of sugar, one of milk, two tablespoonfuls of gelatin, the white of an egg, salt and vanilla to taste. Heat the milk and add the sugar. Soak the gelatin in four tablespoonfuls of water, dissolve over heat, then add the milk. Set the mixture aside until it begins to harden around the edges. Beat it well with an egg beater and add the grated carrot, vanilla and fold in the well-beaten egg white: turn into a mold. Serve with a soft custard.