2 c. hot mashed carrots
2 tbsp. butter
2 tbsp. flour
1/4 c. milk
1 tsp. salt
1 tbsp. onion, grated
1/2 tsp. pepper
2 eggs

Cook carrots until tender, mash and add butter, flour, milk, salt, onion, pepper, and slightly beaten eggs. Put into well-greased ring mold. Bake, steam in hot water in moderate 325 to 350 degree oven for 45 minutes. Turn ring onto serving dish. Fill center with hot peas and pour undiluted cream of mushroom soup.