From Mrs. E. Carlson

One-half pound of figs, 1/4 pound of grated bread, 2 1/2 ounces of powdered sugar, 3 ounces of butter, 2 eggs, 1 teacupful 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 tightly; and boil for 3 hours.

Fig Pudding

From Mrs. C. F. Aked

Chop very fine 1/2 pound figs and 6 ounces beef suet; mix the latter well with 12 ounces grated bread-crumbs, then add the figs, 6 ounces moist sugar and a little nutmeg; bind the whole with an egg and a gill of milk. Boil in a mould for quite 4 hours.

N. B. - Be sure and do not add more liquid than the quantity given in the recipe, or the pudding will not turn out firm.

Fig Pudding

From Mrs. E. Williams

One pound of figs chopped fine (dried figs), 1 pound of suet, 1/2 pound of flour, 1/2 pound of bread-crumbs, 1 teacupful of brown sugar, 4 eggs, the rind of one lemon chopped fine. Mix well together and boil 4 hours. Serve with any kind of sweet sauce.