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Fig Pudding II

14 lb. brown sugar 14 lb. bread crumbs 1/4 cup milk 2 eggs 3 oz. flour 1 large sour apple (cored, pared, and chopped) Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours.

Serve with Lemon Sauce III.

English Plum Pudding I ½ lb. stale bread crumbs 1 cup scalded milk 14 lb. sugar 4 eggs 1½ lb. raisins, seeded, cut in pieces, and floured 14 lb. currants 14 lb. finely chopped figs 2 oz. finely cut citron 1/2 lb. suet 1/4 cup wine and brandy mixed 1½ grated nutmeg 34 teaspoon cinnamon 1/3 teaspoon clove ½ teaspoon mace 1½ teaspoons salt Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours. 6 ozs. flour