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Mixed Vegetable Souffle

1 tablespoonful Crisco 1/4 lb. cooked carrots 1/2 lb. boiled potatoes 3/4 lb. boiled turnips 1/2 lb. stewed onions 1 tablespoonful chopped parsley Salt and pepper to taste 3 eggs Chop onions, add vegetables mashed, then mix well, add Crisco, seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth and fold them into mixture, then turn it into Criscoed fireproof dish and bake thirty minutes in moderate oven.