Required: A large bunch of carrots. One ounce of butter. One ounce of flour. Three eggs.

Salt, pepper, and nutmeg. (Sufficient for six.)

Scrape the carrots and cut off all the red part; cook this until tender in boiling salted water; then drain off the water and rub the carrots through a sieve. Half a pint of pulp will be required.

Melt the butter, add the flour, and stir it over the fire for a few minutes, then add the carrot pulp and stir over the fire until it boils. Season it carefully. he yolks and whites of the eggs, beat up the yolks and stir them into the carrot mixture. Whisk the whites stiffly, and stir them lightly in. Have ready some buttered souffle cases, fill them with the mixture, and bake them in a moderate oven for about a quarter of an hour. Serve them immediately.

Cost, 7d.