ANSWERS TO QUERIES.

New Zealand Graphic, Volume X, Issue 22, 3 June 1893, Page 526

ANSWERS TO QUERIES.

Carrot Pudding (‘ Patience’).—l have a recipe for this. I wonder if it will suit you? Take equal quantities of grated raw potato and carrot, sultanas (washed, picked and dried), treacle, and beef suet finely chopped, and Hour —a quarter of a pound of each would make a good family pudding—add one half-teaspoonful of baking powder, and mix all well together ; tie the mixture in a cloth, allowing room for it to expand, and steam for three hours. This is a good pudding when milk and eggs are not at hand, as it requires neither to make it really nice. Personally, I never boil puddings in a cloth. I always fancy they taste of it. A tallish tin, lined with buttered paper, half-filled with pudding mixture, well covered (and securely tied) with a piece of greased paper, then put into a pan of boiling water, the lid put on, and boiled for two or three hours, makes these puddings a delicate brown colour all over, instead of a nasty, sticky, pasty white. They always turn out well, and taste nice.