2 c. carrots, cooked & mashed (loosely packed)
4 tbsp. butter
2 1/2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 eggs, separated

Melt butter. Add flour, salt and pepper. Add 3 slightly beaten egg yolks. Add carrots and mix.

Beat 3 egg whites until stiff and standing in peaks. Fold in carrot mixture.

Grease souffle dish and add mixture. Place dish in pan of hot water and bake in 350 degree oven for 30 to 40 minutes.

If eggs are small, and extra one may be added.