Carrot Pudding
For pudding. Cream Crisco and sugar together, add carrots, potatoes, raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn into Criscoed mold, cover, and steam steadily for three hours.
For sauce. Soak prunes in water over night, after first washing them. Next day put them in pan with water they were soaked in, just enough to cover them, simmer gently until quite soft. Do not allow to boil, or fruit will be spoiled. Take out stones, crack some, and save kernels. Rub prunes through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnamon, and then, if thicker than rich cream, add more wine, or water, and use.