GIVE YOUR FRIENDS A 24 CARROT CHRISTMAS
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Not all of us have enough artistic and shop skills (or
money) to allow us to give our friends hand-tooled leather
belts, macraméd wall hangings, hammered silver
bracelets, knitted sweaters, wooden toys, or other "I made
it myself" gifts this Christmas. But anyone who can cook
can whip up a "24 carrot" present or two for most of the
special folks on his or her gift list.
CARROT PUDDING
Mix together one cup of grated raw carrot, one cup of
grated raw potato, one fresh egg (optional), one cup of
ground or grated suet, one cup of liquid honey, one cup of
washed raisins (optional), one teaspoon of salt, one
teaspoon of baking soda, one teaspoon of cloves and/or
nutmeg, and one-half cup of bread flour. Continue mixing
all these ingredients together until they form a spoonable
dough (if it's not soft enough, add a bit of fruit juice or
water . . . if it's too soft, stir in a little more flour).
Next, grease the inside of several recycled jam jars or
tins and fill the containers three quarters full of the
pudding (you must leave room for expansion, so the jars
won't burst). Close the containers very tightly, set them
on a piece of wire mesh or a wire rack in a large kettle,
and add enough water to cover their lower halves. The
kettle then should be placed on a large burner or the
hottest spot on your cookstove.
Bring the pot to a boil, cover, and keep it boiling for two
hours (as its vapor steams out, add more boiling water).
The jars and/or tins of steamed pudding may be carefully
lifted out and set aside to cool at the end of the two
hours. When the containers have cooled, wash their outsides
with hot, soapy water . . . cover them with fancy paper
(tied with colorful scraps of yarn)... and store the little
puddings until you're ready to give them to friends and
relatives. CARROTJAM Combine six cups of grated raw carrot,
six cups of liquid honey, three lemons (juice and rind),
and a teaspoon and a half of mixed cinnamon and nutmeg in a
large saucepan. Stir the mixture constantly as you bring it
to a boil over medium heat, and continue stirring the jam
while it "rolls" for approximately one hour. The cooked
spread is then poured into sterilized recycled jars
and-once it has cooled-the containers are capped, washed
dressed up in foil or colored paper, and tied with yarn.
