CARROT PUDDING, Baked or Boiled.
Ingredients.—½ lb. of bread-crumbs, 4 oz. suet, ¼ lb. of stoned raisins, ¾ lb. of carrot, ¼ lb. of currants, 3 oz. of sugar, 3 eggs, milk, ¼ nutmeg. Mode.—Boil the carrots, until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2½ hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve. Time.—2½ hours to boil; 1 hour to bake. Average cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable from September to March.