1 cup uncooked
shredded carrots
1 cup uncooked shredded potatoes
1 cup sugar
2 cups raisins
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup flour
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup melted shortening
Sift flour with spices, add raisins. Combine
carrots, potatoes, shortening and sugar. Add
dry ingredients and raisins; mix thoroughly.
Fill well oiled, 1-pound cans 2/3 full.
In pressure cooker, steam 20 minutes with
petcock open. Close petcock and cook 50
minutes at 10 pounds pressure. For high
altitude it should be 15 pounds for 50
minutes.
Lemon Sauce for Carrot Pudding
1 1/2 cups hot water
1 1/2 tablespoons corn starch
2 tablespoons lemon juice
1/4 cup sugar
1 1/2 tablespoon butter
Grated rind of 1/4 lemon
Combine cornstarch and sugar. Add hot water
slowly, stirring constantly. Add grated
lemon rind.
Cook over hot water, stirring constantly
until thickened. Add lemon juice and butter.
Serve warm over Carrot Pudding. |
