Fig Pudding.
½ pound best Naples figs, washed, dried and minced.
2 cups fine bread-crumbs.
3 eggs.
½ cup best suet, powdered.
2 scant cups of milk.
½ cup white sugar.
A little salt.
A pinch of soda, dissolved in hot water and stirred into the milk.
Soak the crumbs in the milk; stir in the eggs beaten light with the sugar, the salt, suet and figs. Beat three minutes; put in buttered mould and boil three hours.