1/2 c. dry bread crumbs
1/2 c. milk
2 tbsp. salad oil
1/2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley
2 well-beaten eggs
1 1/2 c. grated raw carrots

Cook bread crumbs and milk until thick; add salad oil, sugar, salt, pepper, and parsley. Add eggs combined with carrots. Bake in greased custard cups or fluted molds in moderate 325 degree oven 45 minutes or until firm. Serve in cups or unmold on platter. Top with hot mayonnaise. Serves 6.