Special prize winner in the 2 Aug 1936 Sunday Times (reference)
Ingredients:
3 or 4 large carrots
1 - 2 cups of soup stock
1 small chopped onion
1 teaspoon sugar
juice of ½ lemon
chopped parsley
pepper and salt to taste
Method:
1 ) Chop carrots into pieces and place in saucepan with onions and sugar
2 ) Cover with soup stock and simmer until tender
3 ) Season with pepper and salt and stir in lemon juice and chopped parsley.
4 ) Serve hot
Submitted by Mrs E, Scarff, 36 Silas-street, East Fremantle