Steamed Carrot Pudding

1 cup grated raw carrots
1 cup grated raw potatoes
1 cup sifted flour
1 cup ground beef suet or 1/2 cup melted shortening
1 cup sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup raisins
1/2 cup chopped nutmeats

Grate or grind carrots and potatoes.  Measure.

Mix sifted flour, suet, sugar, salt, soda, spices, raisins and nutmeats.  Add potatoes and carrots and combine.

Fill well-greased pudding molds 2/3 full.

Cover closely and steam three hours.  Serve with pudding sauce.

Yield: six to eight servings

Creamy pudding sauce:

Mix one cup sugar and 1/2 cup cream.  Heat, but do not boil, to dissolve sugar.  When ready to serve, beat in 1/2 cup melted butter with rotary beater.  Add one teaspoon vanilla and serve hot.