Each of these vegetables may be served individually. For an attractive presentation of the trio, fill center of Carrot Ring with carefully drained French peas and surround outer edge with steamed cauliflower florets lightly sprinkled with paprika. 6 to 8 servings.

1 1/2 c. (3 sticks) butter, room temp.
1 c. firmly packed brown sugar
4 eggs, separated
3 c. finely grated raw carrots (approx. 1 lb.)
2 tbsp. cold water
2 tbsp. lemon juice
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/4 c. bread crumbs
French peas
Steamed cauliflower florets

Preheat oven to 350 degrees. Cream butter and brown sugar. Add yolks and beat until thick. Add carrots, water, lemon juice, flour, baking soda, baking powder and salt. Mix thoroughly.

Beat egg whites until stiff peaks form, fold into carrot mixture. Generously oil 3 quart ring mold, dust with bread crumbs. Turn mixture into mold. Bake 1 hour. Remove from oven and allow to cool 3 minutes before loosening edges with dull-edged knife. Turn onto heated round serving platter.

NOTE: Carrot Ring may be prepared the day before. Bake just before serving.