3 tbsp. butter
3 tbsp. flour
1 c. milk
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 c. mashed cooked carrots (about 1 lb. fresh)
3 eggs, separated

Melt butter in a saucepan. Stir in flour. Gradually add milk, stirring until thickened and smooth. Blend in sugar, salt, pepper, and mashed carrots. Beat in egg yolks. Beat egg whites until stiff but not dry. Fold in carrot mixture. Divide in 2 buttered 1 1/2 quart casseroles. Bake, uncovered, in hot water bath at 325 degrees for 50 minutes, or until set. 8 servings.