Carrot Fudge (Recipe from Colleen Moulding's "Frugal Recipes from Wartime Britain").
You will need:
4 tablespoons of finely grated carrot
1 gelatine leaf
orange essence or orange squash
a saucepan and a flat dish
Put the carrots in a pan and cook them gently in just enough water to keep them covered, for ten minutes. Add a little orange essence, or orange squash to flavour the carrot. Melt a leaf of gelatine and add it to the mixture. Cook the mixture again for a few minutes, stirring all the time. Spoon it into a flat dish and leave it to set in a cool place for several hours. When the "fudge" feels firm, cut it into chunks and get eating!