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Frozen Fig Pudding

Figs cut small and mixed in caramel ice cream and frozen in brick molds in a most excellent combination--a modified tutti frutti. 1 quart of milk. 8 yolks of eggs. 14 ounces of sugar. 1 pound of figs. The caramel gives the flavor, but half a cupful of curacoa improves it. Take four tablespoonfuls of the sugar to make caramel, put it into a saucepan or frying-pan over the fire without any water, and let it melt and become a medium molasses color, not burnt, however, then pour in half a cupful of water, and let boil and dissolve.

Make rich boiled custard of the milk, sugar and yolks, pour the caramel into it, strain into the freezer, and freeze as usual. Cut the figs small as raisins and mix them in--Put the frozen pudding into Neapolitan molds, and bed them in ice and salt for two hours.