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Fig Pudding (II)

E. M. Walker.

One-half pound figs, one-quarter pound grated bread, two and a-half ounces powdered sugar, three ounces butter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees; butter a mould, sprinkle with bread crumbs, cover it tight and boil for three hours.