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Fig Chartreuse

Wash 12 pound of figs in warm water and drain. Barely cover with cold water and soak over night. Place in a double boiler and cook very slowly until tender, then pour off the juice.

Wash I cupful of rice and drop into a kettle of slightly salted water and boil for ten minutes.

Drain and place in a double boiler, and from time to time add a little milk until very soft and the milk is all absorbed, then stir in 1 tablespoonful of sugar. Have ready a buttered mold. Line bottom and sides with the rice, place the figs in the center and cover with rest of rice.

Measure the fig juice, add water if necessary, to make I pint, and ½ cupful of sugar and boil for ten minutes. Bake the chartreuse for fifteen minutes in a slow oven, then turn out. Serve with the fig syrup to which is added a little vanilla.