Carrot Pudding
1/2 Cup of butter
1Cup Sugar (creamed with above butter)
1 Cup of grated carrots
1 Cup of grated potato
1 1/2 cups of flour sifted
1 tsp soda (dissolved in hot water)
pinch of salt
1 Cup of raisins minced
1 Cup of dates and figs minced
1/2 Cup walnuts chopped
1 tsp vanilla
Cream butter and sugar
Blend all ingredients in the order given
Pour into a well buttered mold
Place oiled waxed paper over the pudding then a lid
Steam for 3 hours
Serve with Lemon Sauce (below)
Lemon Sauce
1 pint of boiling water
1 Cup of Sugar
1/2 butter
2 tbs of flour
Grated rind of 1 lemon
Juice of 2 lemons and 1 orange
dash of nutmeg
Melt butter, blend in flour, then sugar, and add boiling water slowly
then the lemon.
Cook in a double boiler, and stir until the mixture thickens.
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Easier Lemon Sauce:
1 Cup of sugar
1 Cup of boiling water
1 tbs of cornstarch
1 tsp lemon extract
1 egg
Dissolve cornstarch in a little cold water
Add sugar to the beaten egg
add the cornstarch,
stir in the boiling water
Add the flavoring.
Cook in a double boiler to right consistency and stir the mixture
