Steamed Fig Pudding

1 pound of figs, 1/2 cup of nuts, 1/2 pound of suet, 2 cups of bread crumbs, 2 cups of milk, 3/4 cup sugar, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon mace, 1-3 teaspoon cloves, yolks 4 eggs, whites 4 eggs. Chop the figs, nuts and suet together, mix the sugar, salt and spices and add to the beaten yolks; mix the bread crumbs through the fig-suet mixture, then mix in the yolks and sugar, lastly add the whites, beaten dry. Steam in a well buttered mold 4 hours. Serve with hard or liquid sauce.

Fig Pudding

(Mrs. Thorn.)

Ingredients - 1 cup of molasses, 1 cup of chopped suet, 1 cup of milk, 3 1/4 cups of flour, two eggs, 1 teaspoonful of soda, 1 of cinnamon, 1/2 of teaspoonful of nutmeg, 1 pint of figs. Mix together molasses, suet, spice and the figs chopped fine. Dissolve soda with one teaspoonful of hot water and mix with the milk and add to other ingredients: then beat eggs very light and stir into this mixture. Add flour and beat thoroughly.

Fig Pudding

(M. F. Doty.)

6 ounces suet chopped fine, 6 ounces bread crumbs, 6 ounces sugar, 1/2 pound figs chopped fine, 3 eggs, 1 cup milk, 1 nutmeg, 1/2 glass brandy, 1/2 teaspoon soda, 1 teaspoon cream of tartar. Steam 3 hours.

Sauce

1/2 cup of butter, 1 cup of sugar, 1 egg, juice and rind of one lemon. Beat to a cream and when ready to serve add one pint of boiling water.

Sauce

2 eggs, 3/4 cup sugar, 1/2 cup butter. Cream butter and sugar together, add beaten yolks, heat very hot, water till thin, stir in well beaten whites, flavor with vanilla.

Sauce

1/2 cup sugar, 1 teaspoon cornstarch, 1 tablespoon butter and preserved ginger, chopped; juice 1 orange. Add orange juice to sugar and fill cups up with water. Boil clear before adding ginger.

Wine Sauce For Plum Pudding

(Mrs. E. B. Peirce.)

Yolks of 4 eggs, 1 cup of sugar, 1/2 cup butter, 1 pint of sherry wine. Beat eggs very light; add sugar and melted butter, and stir until very light. When readv to serve the pudding, bring the wine to a boil and pour over eggs and sugar. Stir well and serve.

Hard Sauce

(Mrs. T. E. Wyles.)

1/2 a cup of butter, 1 cup of sugar, 1/4 cup of cream, 4 tablespoons of wine. Beat butter until smooth, add sugar and gradually the cream, then the wine, a spoonful at a time. When light-and creamy put the bowl over a vessel of hot water, and beat very hard for a few minutes until the sauce is foamy. Set away to get cold.

Foaming Pudding Sauce

(Mrs. T. R, Wyles.)

1 cup of powdered sugar, 1-3 cup of butter. Cream these together and add 4 tablespoons of sweet milk and 3 tablespoons of wine. Then put away until dinner time. When ready to use, set the bowl containing the mixture into a pan of boiling water. Stir 3 or 4 minutes, until it is creamy. Pour out, add a little nutmeg, and serve at once.

Sauce Liquid

(Mrs. G. H. Campbell.)

1 egg, 1 cup sugar, 2-3 cup boiling milk. Cook in double boiler 15 minutes. Add flavoring desired.

Cream Sauce

(Mrs. C. C. Hughes.)

1/4 cup of butter, 1 cup of powdered sugar, 1 cup of heavy cream, 1/2 teaspoon vanilla. Cream together the butter and sugar. Add the vanilla and gradually the cream. Beat until stiff.

Sauce For Puddings

(Mrs. R. Calvin Dobson.)

1 1/2 cup sugar, 1/2 cup butter, 2 tablespoons flour, 2 cups boiling water. Let come to a boil and flavor to taste.