{"newspaper_name": "Holly Springs gazette.", "edition": "01", "page": "p3", "byline": ""}
{"character_count": 701, "word_count": 117, "ccnet_language_score": [0.9018999934196472], "ccnet_perplexity": [1068.9000244140625], "fasttext_language": ["en"]}
CARRoTs A SUBSTITUTE FOR EGGs In
PUpDING.-Boiedc carrots, when property
prepared. form an admirable succeedau-
cum for eggs in the making of puddings.
They must, for this purpose, be we'll boil>
ed and mashed, and afterwards passed
through a coarse cloth. horsehair sieve
The pulp when thus cleared of any chance
fibrous of granular matter, may be intro
duced among the other ingredients construc-
ting the pudding with the total omission Of
eggs, in quantity proportionate to the
size of the former. A pudding composed
partly of the above material will be found
to be considerably lighter than if the same
bad been made with eggs, and will impart
a far more grateful and agreeable flavor


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