1 quart milk.

2 tablespoons cornstarch cup sugar.

teaspoon salt Yolks 3 eggs.

1/2 pound figs.

34 cup boiling water.

cup sugar.

1 1/2 tablespoons lemon juice.

Whites 3 eggs.

3 tablespoons powdered sugar.

Scald milk. Mix cornstarch, sugar and salt. Pour on gradually scalded milk and cook in double boiler ten minutes. Add egg yolks, slightly beaten, and cook three minutes.

Cut figs in small pieces, put in double boiler, add water, sugar and two-thirds lemon juice and cook until figs are soft. Combine mixtures and cool; then turn into serving dish. Beat whites of eggs until stiff and add powdered sugar gradually, while beating constantly; then add remaining lemon juice. Pile by spoonfuls over pudding, just as sending to table. This meringue, to be at its best, cannot stand long.