CREAM OF CARROTS
Put 2 cups of grated carrot with 1 pint (2 cups) of cold water in a double boiler, and when heated add 2 tablespoons of butter and 1 teaspoon of sugar. Let cook for an hour, then add ½ cup of stale bread crumbs and 2 cups of water, and let cook half an hour longer. Rub the contents of the double boiler through a fine sieve, add 1½ cups of hot milk, 1 tablespoon of salt and a saltspoon of pepper, and return to the boiler. Beat 2 egg-yolks in ½ cup of milk, and when the soup boils again stir them into it. Stir hard for one minute and serve.