252. _Carrot Pie._

Scrape the skin off from the carrots, boil them soft, and strain them

through a sieve. To a pint of the strained pulp put three pints of milk,

six beaten eggs, two table-spoonsful of melted butter, the juice of half

a lemon, and the grated rind of a whole one. Sweeten it to your taste,

and bake it in deep pie plates without an upper crust.