Fig Pudding
One-half pound of figs, one-quarter of a pound of stale bread crumbled fine, three tablespoonfuls of sugar, three tablespoonfuls of butter, two eggs, three-quarters of a cupful of milk. Chop the figs fine, add the bread crumbs, sugar, beaten eggs, milk and butter melted. Turn into a well greased mold, cover and steam for three hours. Serve with liquid sauce.