Mix shortening and sugar, and beat until creamy; add egg, milk, and molasses, add two and a half cups of flour sifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler.

551.—STEAMED FRUIT PUDDING

1 egg well beaten½ teaspoon salt
1 cup molasses1 teaspoon cinnamon
½ cup water¼ teaspoon clove
2 tablespoons melted shortening½ teaspoon mace
1½ cups flour¾ cup raisins seeded and chopped
½ teaspoon soda¼ cup currants

Mix egg, molasses, water, and shortening; add dry ingredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce. One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants.

552.—MOCK INDIAN PUDDING

2 slices bread buttered1/3 cup sugar
2 cups milk¼ teaspoon cinnamon
½ cup molasses¼ teaspoon salt

Butter two slices bread cut three-quarters of an inch thick, put into buttered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven.

553.—INDIAN TAPIOCA PUDDING

1/3 cup pearl tapioca½ cup molasses
2 cups boiling water1 tablespoon butter
1½ teaspoons salt¼ teaspoon cinnamon
¼ cup corn meal3 cups hot milk

Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours.