The Boston cooking-school cook book

by Fannie Merritt Farmer

Fig Pudding I

⅓ lb. beef suet

½ lb. figs, finely chopped

2⅓ cups stale bread crumbs

½ cup milk

2 eggs

1 cup sugar

¾ teaspoon salt

Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.