Fig Pudding Recipe

Chop one-half pound beef suet and work with the hands until creamy, then

add one-half pound figs finely chopped, and again work with the hands

until thoroughly blended. Soak two cups stale bread crumbs in one-half

cup milk thirty minutes. Add two eggs well beaten, one cup sugar and

three-fourths teaspoonful salt. Combine the mixture, beat vigorously,

turn into a buttered mold, steam over three hours, remove from the mold

and serve with sauce. Serve ten or eleven persons.



Sauce for Pudding.



Yolks of two eggs beaten light, two-thirds cup powdered sugar, one

teaspoonful vanilla. Add one-half pint cream, whipped just before

serving. Whites of eggs may be used instead of whipped cream.

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