One cup of carrots grated raw, one cup of grated raw potatoes, one cup of sugar, one cup of flour, one and three-fourth cups of currants and raisins each, one-half cup of suet or butter the size of an egg, one teaspoonful of soda, one tea-spoonful cinnamon and one-half teaspoon of cloves, pinch of salt. Bake. - Mrs. S. G. Elliott, Kingman, Ariz.

Carrot Pudding

Oue cup sugar, mix with butter size of an egg, one cup of grated carrots, one cup of grated potatoes, one cup of fruit (i. e., raisins, currants and citron), one cup of flour, one teaspoonful each of all kinds of spices, one teaspoonful of soda mixed with grated potatoes and put in last. - Mrs. John Clark, Flagstaff, Ariz.

Carrot Pudding

Pound in a mortar the red part of two large carrots after they have been boiled, add a slice of grated bread, two ounces of melted butter, two ounces of sugar, one tablespoon of marmalade, one-half teaspoon of grated nutmeg, four well beaten eggs. Mix all well together ,bake in a dish lined with puff paste. - Contributed.