Carrot Pudding Puffdesserts 1/2 cup margarine, melted 1/2 cup brown sugar 1 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoon vanilla 2 egg yolks, beaten 1 1/2 cup sifted flour 2 cup cooked carrots--mashed 1 or 2 lb.can drained and 1 mashed 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 egg whites, stiffly beaten Combine all ingredients, folding the egg whites in last. Pour into a 1 1/2 or 2 quart greased casserole dish. Bake at 350 for 1 hour. |
