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Carrot Pudding

One cup of grated potatoes (raw), one cup of grated carrot (raw), one cup of currants, one cup of raisins, three-quarters of a cup of suet, one scant teaspoon of saleratus, one and one-half cups of flour, one scant cup of sugar. Steam for three hours. Serve with any good pudding sauce.

— Mrs. Caroline A. Day