FIG PUDDING

1275. INGREDIENTS.--2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk.

_Mode_.--Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream.

_Time_.--3 hours, or longer. _Average cost_, 2s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_.--Suitable for a winter pudding.

(_Staffordshire Recipe_.)

1276. INGREDIENTS.--1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.

_Mode_.--Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours.

_Time_.--1-1/2 to 2 hours. _Average cost_, 1s. 1d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.