CARROT SOUFFLE

 Carrot Soufflé butter 

11/2 teaspoon salt 

3 eggs 

2 tablespoons butter 

2 tablespoons flour 

1/2 cup milk warm 

1 cup grated raw carrots or 

1 cup cooked carrots 

Melt butter add flour, when well, add the milk gradually stirring to keep mixture smooth. Add salt, remove from fire, add carrots through ricer if cooked, add yolks of eggs ,cool and fold in stiffly beaten whites. Bake in buttered casserole 20 minutes in a moderate owen. If the cream sauce seems too rich,for young children it can be made palatable by using 1 tablespoon of butter combining the milk and flour, then stirring in the butter .M. Austin Texas 

RECIPE WAS FOUND IN

FROM CRIB TO The PARENTS Magazine 9 Title registered US Patent Office and in Canada 
April 1929 VOL IV No 4