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Fig Suet Pudding

Mix together 2½ cupfuls of sifted flour, I level teaspoonful each of soda, salt, mace, allspice and cinnamon and I teaspoonful of baking-powder.

Put through a fine sieve, then add ½ cupful of finely chopped suet, I pound of figs cut fine, I cupful of molasses, I cupful of milk. Turn into well-buttered pound baking-powder cans or molds of the same size and steam for two hours and a half. Serve with any good liquid sauce flavored with vanilla.