2 c. grated carrot
2 c. grated potatoes
1 lb. seedless raisins or dates
2 cans red pie cherries, drained
Grated peel of 1 lemon
1 c. nuts
3 c. flour
2 eggs
2 c. sugar
1 1/2 c. buttermilk
2 tsp. baking soda
2 tsp. salt, scant
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Fill cans (greased and floured) 3/4 full (7 cans). Bake 1 1/2 hours in pans of water or steam at barely simmer.

SAUCE:

1/2 c. brown sugar
1/2 c. white sugar
2 tbsp. flour (heaping)
1/4 lb. butter
1 c. water
1 tsp. vanilla

Cook until thick. Serve hot over warm pudding.