Carrot Puff

Ingredients 2 pounds carrots, pared and sliced 6 tablespoons margarine or butter 3/4 cup graham cracker crumbs 1/8 teaspoon ginger 2 eggs, separated 1/4 cup light brown sugar, firmly packed 1/4 cup fine bread crumbs

Instructions Cook carrots, covered, in boiling salted water for 15 minutes or until very tender; drain; return to pan. Add 4 tablespoons butter, graham cracker crumbs and ginger. Beat well. Beat in egg yolks. Cool. Beat egg whites until they stand in firm peaks in a small bowl. Fold into cooled carrot mixture. Spoon into greased 6 cup baking dish. Blend remaining 2 tablespoons butter, brown sugar and crumbs in a small bowl. Sprinkle over carrot mixture. Bake in 350 oven 40 minutes.

Description From a very dear friend a wonderful cook.

Source Carol Ann Gould