CARROT PUDDING
One cup grated carrots, one cup grated potatoes, one-half cup butter, one and one-half cup flour, two cups raisins or part currants, one teaspoon cinnamon, one of cloves, one-half teaspoon nutmeg, one and one-half teacup sugar, one teaspoon soda dissolved in the potatoes. Mix above together, and put in a greased covered can to steam in hot water for three hours. Serve with wine sauce.
F. Baron