Golden Carrot Pudding
1/2 cup shortening
1-1/4 cup sugar
2 eggs
1-1/2 cups grated carrots (4 med. size raw carrots)
1-1/2 cup sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
1 tsp. lemon extract
Cream the shortening, add the sugar gradually, cream till fluffy. Blend in the unbeaten egg yolks, one at a time, beating well after each one. Stir in the grated carrots. Then add sifted dry ingredients alternately with milk to creamed mixture. Blend in the lemon extract. Fold in stiffly beaten egg whites. Pour into a greased and floured 8 inch square pan, and bake 55 to 60 minutes in a moderate oven 350 F. Serve hot with Hot Golden Sauce.
HOT GOLDEN SAUCE
Mix 1 cup sugar, 4 tbsp. flour, 1/4 tsp. salt together in the top of a double boiler. Stir in 1-1/2 cups bolling water till mixture is thick stirring constantly. Place over bot water and add 3 tbsp. grated raw carrots, 2 tbsp. orange juice, 2 tbsp. lemon Juice, 4 tbsp. butter. Cook about 20 minutes till ready to serve stirring occasionally.
