Carrot Pudding -- Beth

1 c. grated carrots
1 c. grated potatoes
1 c. brown sugar
Pinch of salt
1 t. baking soda
1 1/2 c. flour
1 c. raisins
1/2 c. butter
1 t. cinnamon
1/2 t. allspice
1/2 t. cloves
1/4 t. nutmeg
1/2 c. chopped nuts

Mix ingredients together.  Put into a glass jar and cover with foil.  Place jar in a large pan of boiling water (covered) for about 3 hours.  replenishing water as needed.  Serve warm with one of the sauces that follows:


Caramel Sauce
1/2 c. sugar
1 c. boiling water
Caramelize the sugar and then add boiling water.  In another pan melt
6 t. butter --THEN ADD:
4 T. flour
1/8 t. salt
1 c. water
Add the carmelized mixture, heat through and serve

Nutmeg Sauce
1/4 c. butter
1/2 c. sugar
1 egg yolk
1 1/2 T flour
1 1/2 c. water
1/4 t. nutmeg
1 t. vanilla

Cream butter and add the sugar and egg.  Gradually blend in the flour and nutmeg.  Add boiling water and vanilla.  Heat through and serve.

Lemon Sauce
1 c. sugar
2 T. cornstarch
2 c. water
4 T. butter
1/8 t. salt
1 lemon (or 3 t. real lemon)

Mix sugar and cornstarch.  Add water slowly.  Boil 5 minutes.  Add salt, butter and lemon juice.

Vanilla Sauce
1 c. sugar
2 T. cornstarch
2 c. water
4 T. butter
2 t. vanilla
pinch of salt

Mix together sugar and cornstarch.  Add water gradually.  Boil 5 minutes.  Remove from heat and add butter, salt and vanilla.  Makes 2 cups.