Shred 1 lb.
of good quality carrots.
Scald them in boiling water, and then let them simmer in a very little water with 1 lb.
of sugar, a few drops of vanilla, and some grated orange peel.
When the mixture has turned to a very thick pulp, add 2 table-spoonfuls of Cointreau, pour it all into a deep mpuld, and put this in the refrigerator.
Finally turn it out of the mould, sprinkle with Cointreau, and sugar, then decorate with pieces of candied orange and lemon peel.