Carrot Pudding (Shalene)

Carrot Pudding:
2 cups raisins or dates
1 cup finely grated carrots
1 cup finely grated potatoes
1 cup finely grated apples
2 cups dry bread crumbs
1/3 cup nuts
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening

Cream shortening and sugar.  Combine all other ingredients.  Cover quart jar with aluminum foil and
steam for three hours.

Pudding Sauce:
1 cup sugar
1 cup brown sugar
1 teaspoon salt
2 Tablespoons butter
6 Tablespoons flour
4 cups boiling water
grated orange rind to taste

Combine all ingredients.  Cook over double boiler until thick.  Serve warm over carrot pudding.