One cupful chopped suet, one cupful Globe A-l flour, one cupful bread crumbs, one cupful grated raw potatoes, one cupful grated raw carrots, two cupfuls raisins, one-half cupful syrup, one-half cupful milk, one-half teaspoonful Hallifax Quality baking powder (use less of this powder than other powders). Boil in mold for four hours. Serve with wine or hard sauce or beaten egg sauce.

Carrot Pudding

One cup grated carrot, one cup grated potato, one cup seeded raisins, one cup of Globe A-l flour, butter size of an egg; put one cup of sugar in the grated carrot and one teaspoon of soda in the potato, then mix the two; mix the raisins in the Globe A-l flour, add cinnamon and nutmeg to taste; mix all and steam three hours. Serve with any good pudding sauce. - C. M. C.

Carrot Pudding

One cup grated carrot, one cup grated potato, one cup sugar, one cup flour, one cup raisins, one cup currants, one teaspoon cinnamon, one teaspoon nutmeg, one teaspoon soda, butter size of an egg. If desired, one cup chopped nuts and half a cup of citron may be added. Steam pudding three hours. Any kind of sauce may be used. - Mrs. Whitman.