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Fig Pudding

One-fourth pound of figs chopped fine, two cups of bread crumbs, one cup of brown sugar, one-fourth pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessertspoon of molasses, one-half teaspoon of nutmeg, one tablespoon of flour; steam three hours.

Sauce-One pint of milk, one-half cup of sugar, one tablespoon of cornstarch.

Flavor with vanilla.