I. Carrots (cooked) make

Flower Pots. Cut a 1/16-inch-thick lengthwise slice from a cooked carrot. Then cut out a flower pot from the widest part of the slice. Put carrot pot into brown coloring and a bit of water. Bring to a boil, then lift out the carrot pot when it has turned the color of clay. Blot on paper towels. Place pot down flat on the food to be decorated. Run green onion stems out of the pot and top the stems with assorted food flowers.

Jonquils. Cut a ½-inch piece from the bottom of a cooked carrot. Trim it to a cylinder about ¼ inch in diameter. Hollow out the center with the point of a knife, then taper the outside down to the bottom. Make V cuts around the top. Try to duplicate the jonquil in miniature. Place this jonquil center at the end of a stem. Cut petals from a 1/16-inch slice of carrot. First cut long, tentshaped pieces, then notch the bottom side, to look like a petal. Place around the center. Dip all pieces into gelée and then appliqué them to the food.