Fig Pudding

cupful of chopped figs.

cupful of chopped suet.

2 cupfuls of white bread-crumbs.

cupful of sugar.

1 cupful of milk.

cupful of flour. cupful of chopped almonds. 4 eggs.

1 teaspoonful of baking-powder.

3 tablespoonfuls of noyau or other flavor.

Flour the figs and suet. Soak the bread-crumbs in the milk, add the sugar, then the egg-yolks, and beat it well; then add slowly, stirring all the time, the figs, suet, almonds, flour mixed with the baking-powder, flavoring, and lastly the whites of the eggs beaten very stiff. Turn it into a covered pudding-mold, filling it three quarters full; steam for three hours. This mixture will fill twelve individual molds. If the small molds are used, place a star of angelica in the bottom of each one and cover it with a thin layer of boiled rice; then fill three quarters full with the pudding mixture; place them in a pan of hot water, cover with a greased paper, and poach on top of the range for one and one half hours. This pudding can have brandy poured over and lighted the same as the plum pudding. Serve with a syrup sauce flavored the same as the pudding.

Cabinet Pudding No. 1

Ornament the bottom of a well-buttered mold with citron and raisins. Cover them with slices of cake; then fill the mold nearly full with alternate layers of fruit and cake, arranging the fruit on the edges of the fruit layers so it will be even and symmetrical. Make a custard mixture of a pint of milk, three egg-yolks, and three tablespoonfuls of sugar. Pour it slowly into the mold, so the cake will be thoroughly soaked, and set it in a pan of water. Bake it in a slow oven for an hour, or until the custard is set. Unmold the pudding, and serve with it a wine sauce.

Cabinet Pudding No. 2

Cut a half pound of candied fruits into dice, using cherries, apricots, plums, limes, etc.; also some candied orange-peel shredded. Butter well a plain cylindrical mold; sprinkle over the bottom a thin layer of the fruit, then a layer of cake (genoese, or sponge layer cake, see page 466). Fill the mold to within an inch of the top with alternate layers of fruit and cake, using also some macaroons. Leave always some fruit on the sides of the mold. Then turn in slowly a custard mixture made of one pint of milk, the yolks of five eggs, and two and one half tablespoonfuls of sugar. Let it stand a few minutes for the cake to absorb the liquid; then place the mold in a pan of hot water, and poach in a slow oven for one hour. This pudding is usually served hot, but may be served cold. Serve with Sa-bayon, Richelieu, or Bischoff sauces. (See pudding sauces).

Cabinet Pudding No. 3 (Royale)

Take a loaf of brioche (see page 359 and 361) baked the day before in a cylindrical mold. Cut it into slices one half inch thick. Cut with a small patty-cutter a round piece from the center of all but two of the slices. Cut the crust from the outside, taking as little as possible. Spread each slice with apricot jam, and sprinkle with chopped almonds. Butter the mold well, and replace the slices, using on the bottom one which has not had a hole cut in the center. When all but the last slice are in, fill the well in the center with mixed canned fruits well drained, using pineapple, apricots, a few candied cherries, and chopped almonds; then pour in a custard mixture made of one pint of milk, four yolks of eggs, two and a half tablespoonfuls of sugar. Let the brioche absorb the liquid; then cover with the second whole slice, and pour over that, too, some of the custard mixture. Place the mold in a pan of hot water, and poach in a slow oven for one hour. Let it stand a little while in the mold after it is cooked. When ready to serve, unmold, spread the whole outside with apricot jam, and sprinkle with chopped almonds. Serve with apricot sauce or any other sauce.