Vegetable Souffle

Directions

1. Beat the yolks of eggs and fold them into the stiffly beaten whites of eggs.
2. Add peas, spinach, which had been put through a sieve, and carrots, cut up the size of a pea.
3. Season with salt and pepper and last of all add a scant half cup of good rich milk.
4. Pour into a buttered baking dish and put in a moderately slow oven.
5. This should bake from 15 to 25 minutes, depending upon the time when the crust is nicely browned.
6. It should be eaten immediately.