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Fresh Carrot Puff 1 lb. carrots, pared and quartered
2T. milk 1 egg, beaten 3/4 tsp. salt 1/4 tsp. sugar Dash cloves Dash pepper 2 T. butter or margarine 1/3 cup finely chopped fresh onion 2 T. chopped fresh parsley In covered medium saucepan, cook carrots in lightly salted boiling water, 15-20 minutes or until tender. Drain. Place carrots in small mixing bowl, and beat with electric mixer until smooth. Beat in milk, egg, salt, sugar, cloves and pepper. Melt butter in same saucepan; add onion and parsley and cook until onion is tender; stir into carrot mixture. Turn into greased 1-quart casserole and bake at 350 degrees 30 minutes, or until set. Makes 4 servings. Carrot cake is an all time favorite. Here are two versions - one with cream cheese frosting, the other with confectioner’s sugqr sprinkled on top. Carrot Cake 1/2 cup currants 4-5 carrots lVt cups vegetable oil 1 cup brown sugar 1 cup white sugar 4 eggs 1V« cups all-purpose unbleached flour 3/4 cup whole wheat flour 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1 cup walnuts 1 teaspoon vanilla extract Preheat the oven to 350 degrees
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