Carrot Souffle
Mashed carrots, 1½ cups.
Rich milk, 1 cup.
Toasted bread crumbs, or granola, 1½ cups.
Braized onion, 1 tablespoonful.
Nutmeg, 1 level teaspoonful.
Yolks of eggs, 3.
Beat the whites of the eggs very stiff and fold into the above mixture. Put into oiled pan, and bake in moderate oven.