Ralph Rodgers' Mother's Carrot Pudding

MIX:  1 c. sugar
           1/4 c. melted shortening (butter)
           1 c. uncooked shredded carrots
           1 c. uncooked shredded potatoes
COMBINE:  1 c. flour
                      1 t. cinnamon
                      1 t. nutmeg
                      3/4 t. salt
                      1 t. baking soda

Mix flour mixture with 2 cups raisins. Combine with sugar mixture and add nuts (as many as desired). Fill greased bottles or cans 2/3 or 3/4 full and steam 2-1/2 hours. If bottles seal, may be stored like other bottled fruit. If in cans or unsealed bottles, may be frozen.

Apple Pudding

1 c. sugar

1/4 c. shortening

1 egg

2 large apples (shredded-2 cups)

1 c. sifted flour

1 t. soda

1 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/2 c. nuts

Cream sugar and shortening. Add egg; beat well. Shred apples. Add to creamed mixture. Stir in dry ingredients; add nuts. Bake in 8" or 9" pan at 350° for 45 minutes. 

SAUCE:  Heat together 1/2 c. butter or margarine, 1 c. sugar and 1/2 c. light cream or canned milk over low heat (don't boil) until blended and sugar is melted. Add 1/2 t. vanilla and dash of nutmeg.