FIG PUDDING.
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.