Mix everything in a very large bowl:

1 1/2 c. flour
1/2 c. white Karo
1 c. ground suet
1 c. cold mashed potatoes
1 c. raw ground carrots
1 tsp. baking soda in 1 tbsp. water
1/2 c. diced candied citron
2 c. raisins
1 c. bread crumbs
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
Pinch salt

Pack into wide-mouth pints, 3/4 full. Pressure can 5 pounds one hour.

To serve, remove from jar. Slice. Steam by placing pudding on rack over boiling water until hot. Top each slice with hard sauce:

1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla

Mold into egg shape and refrigerate until thinly sliced for use.

Spoon lemon sauce: Gradually add to 1 cup cold water:

1/2 c. sugar
2 tbsp. cornstarch
Pinch of salt
1/4 tsp. nutmeg

Cook over low heat until thick and clear. Add 2 tablespoons butter and 1 1/2 tablespoons lemon juice. Blend and use immediately.