Ingredients. - Three or four carrots. Three ounces of bread-crumbs. Two ounces of butter. Half a gill of cream. Two eggs. Half a gill of sherry. One ounce of powdered sugar. One tablespoonful of orange-flower water. Puff-paste.

Time required, about three-quarters of an hour.

To make a Carrot Pudding :

1. Take three or four carrots (according to their size), wash them, and scrape them clean with a knife.

2. Take a grater and grate all the red part of the carrots into a basin. There should be about a quarter of a pound.

3. Stand a wire sieve over a plate.

4. Take some crumb of bread and rub it through the sieve. There should be about three ounces of breadcrumbs.

5. Put the bread-crumbs into the basin with the carrot; also add one ounce of powdered sugar.

6. Put two ounces of butter into a stewpan, and put it on the fire to melt.

7. When the butter is melted, take the stewpan off the fire and stand it on a piece of paper on the table.

8. Then stir into it half a gill of sherry, half a gill of cream, and a tablespoonful of orange-flour water.

9. Add the yolks of two eggs (put the whites on a plate).

10. Whip the whites of the two eggs to a stiff froth with a knife, and then stir them lightly into the stewpan, mixing all the ingredients together.

11. Then pour the contents of the stewpan into the basin with the carrot and bread-crumbs, and mix them well together.

12. Take a pie-dish (about one pint) and line the edge of it with puff-paste (see " Pastry," Lesson First).

13. Pour the pudding into the pie-dish, and put it into the oven (the heat should be 240°) to bake for half an hour; it is then ready for serving.