Carrot Pudding (Grandma Mildred)

Carrot Pudding
2 cups raisins or dates
1 cup finely grated carrots
1 cup finely grated potatoes
1 cup finely grated apples
2 cups dry bread crumbs
1/3 cup nuts
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening
Cream shortening and sugar.  Combine all other ingredients.  Cover quart jar with aluminum foil and
steam for three hours.

Pudding Sauce
1 cup sugar
1 cup brown sugar
1 teaspoon salt
2 Tablespoons butter
6 Tablespoons flour
4 cups boiling water
grated orange rind to taste
Combine all ingredients.  Cook over double boiler until thick.  Serve warm over carrot pudding.

Steamed Carrot Pudding (Shalene)

Pudding:
¼ lb butter, melted
1 cup grated potato or apple
1 cup grated carrot
1 cup bread crumbs
2 eggs
1 cup sugar
1 cup chopped raisins
1 cup currants or dates
1 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground mace
1 teaspoon baking soda
½ teaspoon salt
1 cup nuts, chopped

Grate carrots and potato or apple; add to butter. Mix in sugar and eggs. Sift flour, spices, baking soda, and salt together; add to carrot mixture. Plump raisins; add raisins, dates and nuts to mixture. Steam in a double boiler 3 hours.

Sauce:
⅓ cup cornstarch
4 cups water
1 cup sugar
¼ teaspoon salt
½ teaspoon vanilla
½ teaspoon imitation rum extract

Mix cornstarch with water; add sugar and salt. Cook stirring constantly, until water clears and starts to boil. Remove from heat and add flavorings.