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Fig and Ginger Pudding

Cut in tiny pieces one-half pound of crystalized ginger, and one and one-half pounds of figs Dissolve two cups granulated sugar in five cups of water and add one-half teaspoon of powdered ginger root. Place all in a double boiler and simmer slowly all day. The entire mass must form a soft pulp so that the ingredients will scarcely be recognized. Dissolve one-fourth box of gelatine in a little cold water and stir into the mixture while warm. Turn into a wet mold and serve ice cold with whipped cream.