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Fig Pudding

½ lb. figs 2 pints (4 cups) milk 2 heaping tablespoonfuls (2 ozs.) sugar 3 heaping tablespoonfuls (3 3 eggs ozs.) cornstarch 1½ teaspoonful lemon extract Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten.

Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream.