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Carrot Pudding (Steamed):
½ cup orange peel (candied and minced)
1 cup raisins
1 cup flour (sifted)
½ tsp. salt
1 tsp. nutmeg
1 cup raw carrot (finely grated)
¼ cup melted butter
1 tsp. vanilla
2 tsp. lemon rind (grated)
1 cup walnuts (chopped)
1 tsp. soda
2 tsp. cinnamon
½ tsp. cloves
1 cup sugar
1 cup potato (raw and finely grated)
2 tbsp. hot milk
2 tbsp. brandy
Mix together: candied orange peel, raisins and walnuts.
Separately mix together: flour, soda, salt, and spices.
Then mix both above ingredients together (mix together well).
Separately, beat egg and sugar and then stir in carrot and potato.
Then add butter, milk, flavorings, and lemon rind to egg, sugar,
carrot and potato mixture.
Then, blending in well, add flour-fruit mixture to above.
Pour into a well-buttered 6 cup pudding mold.
Cover with foil and steam 2 ½ hours.
Carrot Pudding Sauce:
Into top of double boiler: ¼ cup butter and melt, then ½ cup sugar.
Mix until creamy.
Blend in: 1 egg yolk, 1 tsp. vanilla, 1½ tbsp. flour
Gradually add to above: 1¼ cup boiling water.
Stir over hot double boiler until thickened.
Add: ¼ tsp. nutmeg and remove from heat.
Stir in 2 – 3 tbsp. brandy (to taste).