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.