FIG PUDDING
1 cup chopped washed figs.
1/3 cup Cottolene.
3 eggs well beaten.
2½ cups soft bread crumbs.
1/3 cup milk.
1 cup soft brown sugar.
1 teaspoon salt.
Grated rind of half an orange.
Process: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce.
December
Third Sunday
Cream of Carrot Soup
Pot Roast of Beef—Mushroom Sauce
Browned Potatoes Parsley Onions
Parsnip Fritters
Cream Cold Slaw
Steamed Snow Balls—Sauce Soufflé
Coffee—Tea