PUDDINGS
"The pudding's proof does in the eating lie,
Success is yours, whichever rule you try."
FIG PUDDING Mrs. C. B. Martin
One cup suet; one cup sugar; one cup milk; one cup of figs, ground; three cups flour; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Steam two hours.
STEAMED FIG PUDDING Mary Roberts
Three ounces beef suet; one-half ounce figs, chopped fine; two and one-third cups stale bread crumbs; one-half cup milk; two eggs; one cup sugar; three-fourths spoonful salt. Chop suet and work with hands until creamy; then add figs. Soak bread crumbs in milk. Add eggs, well beaten; then sugar and salt. Combine mixture. Steam three hours in a buttered mould. Serve with following sauce:
Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls wine; beat yolks until thick, add one-half of the sugar. Beat whites stiff, add remaining sugar. Combine, and add wine.
FIG PUDDING Mrs. W. K. Mitchell
One cup suet; one cup sugar; one cup milk; three cups flour; one cup figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Mix all together and steam about two hours.