1 lb. carrots
5 eggs, separated
1 tsp. salt
1/2 c. firmly packed brown sugar
1 tsp. lemon juice
1/2 tsp. grated lemon rind
1 1/2 c. soft bread crumbs
2 tbsp. melted butter

NIGHT BEFORE:

1. Scrape carrots and grind in blender.

2. Beat egg whites until stiff. Fold in beaten yolks, then salt, sugar, lemon juice, lemon rind, 1 cup bread crumbs, melted butter, and carrots.

3. Refrigerate in covered container overnight.

JUST BEFORE SERVING:

1. Grease and crumb bottom and sides of the top pan of a double boiler and pour in carrot mixture.

2. Cook 1 hour over hot water.

3. Unmold on hot dish and serve with mixed green salad. Serves 6.