VEGETABLE PLUM PUDDING
2 cupfuls flour 1 pound seeded raisins 1 cupful potatoes 1 cupful carrots 1 cupful sugar 1 teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful cold water 1 cupful suet 2 oranges—juice and grated rind 1 lemon—juice and grated rind
Mix the flour and raisins. Put the potatoes, carrots, and suet through a food chopper. Mix the baking soda and water. Combine these three mixtures. Then add the remaining ingredients. Turn into a greased mold and steam three hours. Serve hot with Lemon Sauce or with Hard or Yellow Sauce.
HARD SAUCE II
3/4 cupful brown sugar 1/3 cupful butter 2 tablespoonfuls cream or milk 1 teaspoonful vanilla or 1 teaspoonful lemon juice and 1/2 teaspoonful vanilla
Cream the butter, add the sugar gradually, and mix thoroughly. Add the cream or milk gradually. Add the flavoring. Chill; serve over hot puddings.
YELLOW SAUCE
2 eggs 1/2 cupful powdered sugar 1 tablespoonful milk or cream 1/2 teaspoonful vanilla Salt
Separate the eggs; beat the whites until they are stiff and dry. Add the yolks and continue beating until the mixture is very light. Then add the powdered sugar and beat again. Continue beating and add the milk or cream gradually; finally add the vanilla and salt. Serve at once over hot puddings.