CARROT PUDDING
4 cups carrots finely grated
2 t. salt
scant c. flour
¼ c. sugar
2 eggs
2 c. milk
½ c. melted butter
1 t. nutmeg
Combine all ingredients. Place in buttered casserole. Place casserole in a pan of water and bake 2 hours at 350 degrees. Test for doneness with silver knife inserted near the center.
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