Carrot Moulds

2 cups grated raw carrot           

1 tsp. salt

½ cup bread crumbs

2 Tbsps. melted fat

2 eggs                       

½ cup milk

Wash, scrape and grate the carrots and mix with the crumbs. Beat the eggs and add to them the salt, fat and milk. Add this mixture to the carrot and crumb mixture. Fill a greased ring mould or popover cups, set in a pan of hot water, and bake in a slow oven (250-325 F.) until firm.