Cook carrots until tender. Drain under cold water and remove skins and mash. Add sugar, beaten egg yolks, and onion. Reserve. Melt 4 tbs. Butter; stir in flour and then milk to make thick sauce. Pour into carrot mixture and blend thoroughly. Fold in stiffly beaten egg whites. Pour into well-buttered ring mold. Place mold in pan of hot water and bake at 325° about 45 minutes or until mold shrinks slightly from side of pan. Unmold onto large plate. Fill mold with the following vegetables mixed together; 2 cups mushrooms sauteed until tender in 4 tbs. Butter; 4 cups peas cooked with salt but still bright green. Outside of mold may be garnished with parboiled green pepper strips stood on end.
