Carrot Pudding
1 Cup Granulated
Sugar
1 1/2 Cups Flour
1 Cup Suet
1 Tsp Soda
1 Cup Raisens
1 Tsp Nutmeg
1 Cup Potatoes
1/2 Tsp Salt
1 Cup Carrots
Use grinder and
grind in following order; suet, raisins, potatoes then carrots combine
all ingredients in large bowl and mix with hands until crumbly. Put in
greased mold and steam for three (3) hours. Pressure cooker: cover mold
with foil, put 3 1/2 cups water in cooker, use rack-close, do not use
weight. Allow a small stream of steam to escape for 45 minutes. Then set
weight at five (5) lbs and cook for one (1) hour after control jiggles.
Serve with
6 tbsp butter
1/3 cup granulated
suar
1/3 cup brown
sugar
1 pint whipping
cream
Pinch of salt
Cook all
ingredients slowly for 15 minutes, stirring often. Serve warm