Date And Fig Pudding

Stone one cupful of dates, and chop into small pieces with one cupful of figs. Mix with these one-half cupful of chopped candied orange-peel and citron; sprinkle over the fruit one-fourth cupful of flour, mixing it in thoroughly so that every particle may be well dredged, then add one-half cupful of chopped walnuts and 1/2 cupful of brown sugar. Soften one and one-half cupfuls of brown bread crumbs with two cupfuls of milk, and add to the fruit and nuts with two well-beaten eggs. Mix well, turn into a well-greased mould, and steam four hours.

Fig Preserve Dainty

A quickly-prepared and delicious dessert can be made from a cupful of stiffly whipped cream, one tablespoonful castor sugar, half a cupful of nut-meats and a little chopped fig preserves. Serve in tall sherbet glasses that have been lined with lady-fingers or thin slices of sponge-cake, and garnish with a few candied cherries. This dessert can be made in a few moments, and should be served as cold as possible. It looks dainty and tastes delicious.

Fig Pudding

Cut half-a-pound of dried figs rather fine and put them in a saucepan, with one cupful of milk, to stew for quarter of an hour. Put into a basin one cupful of bread crumbs, half a cupful of flour, a quarter of a pound of finely chopped suet, a quarter pound of sugar, and a little grated nutmeg, mixing well. Add the figs and the milk, two eggs well beaten, and mix all together. Then add one teaspoonful of baking powder, mixing it well into the mixture. Butter a pudding-dish, and pour the pudding in: cover with a buttered paper and steam for two hours. Turn out and serve with sweet sauce.

Fig Roly-Poly Pudding

Rub into 4 cups of sifted flour a quarter pound of finely chopped suet. Add 1 heaping teaspoonful of sugar and 1 teaspoonful of baking powder; make into a stiff paste with a little cold water, roll out and fit into a buttered pudding-basin, letting the edges hang over. Put into the lined dish a layer of fresh, ripe figs, that have been peeled and cut up, cover with a layer of paste, and repeat until the dish is full. Cover the last layer of figs with the overhanging paste, protect with a buttered paper, and steam for three hours.

Fig And Raisin Pudding

Mix together one pound of figs chopped fine, one pound of raisins, one cupful chopped suet, one teaspoonful of cinnamon, one-half teaspoonful of cloves, one cupful of sugar, one cupful of sweet milk, three eggs, one pint of grated crumbs, and one-half teaspoonful of salt.

Steam three hours and serve with a hard or liquid sauce.