Fig Pudding

One cup each of seeded raisins, chopped figs and chopped suet, 1 cup sweet milk, 2 1/2 cups flour, 1 1/2 cups molasses, 1 level teaspoon soda, 1/2 teaspoon each of cinnamon, ginger and nutmeg. Steam 3 hours and serve with hard sauce.

Fig Pudding

One-half pound figs, chopped fine, 2 cups bread crumbs, 3 eggs, 1/2 cup suet chopped fine, 1 3/4 cups sweet milk, 1/2 cup sugar, pinch of salt, 1/2 teaspoon baking powder, 1/2 cup flour. Beat all together thoroughly 3 minutes. Put into buttered molds or cans with tops; set in boiling water and boil 3 hours. Serve hot with sauce.

Cocoanut Pudding

Take sufficient stale bread to make a pudding of the required size and pour boiling water over it Soak the bread so that no crumbs remain. Add 1/2 cup of grated cocoanut. Make a custard of 1 quart milk, 4 eggs, 5 tablespoons sugar and a little nutmeg. Mix all and bake.