Fig Pudding
1 cup chopped washed figs. 1/3 cup milk. 1/2 cup Cottolene. 3 eggs well beaten. 21/2 cups soft bread crumbs. 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.