Baked Carrots

Peel, boil, mash and set aside

5 or 6 lg carrots

In frying pan saute

1 T margarine

1 T chp onion

1 T chp celery (opt)

Cook slightly, then add

1 T flour

Cook, stirring over low heat about 1 minute. Add slowly

1 C milk

1/2 t salt (or 1/4 t salt, 1/2 t celery salt)

1/2 t vetsin

Cook, stirring constantly until mixture thickens. Remove from heat.
Add

carrots

1 or 2 pieces soft bread, cubed

2 beaten eggs

chp parsley (opt)

Pour into greased baking dish and bake at 350° for about 30 minutes, or until light brown.