Fig Pudding.
½ lb. good dried figs, washed, wiped, and minced.
2 cups fine, dry bread-crumbs.
3 eggs.
½ cup beef suet, powdered.
2 scant cups of milk.
½ cup of white sugar.
A little salt.
A pinch of soda, dissolved in hot water and stirred into the milk.
Soak the crumbs in the milk. Add the eggs, beaten light, with the sugar, salt, suet, and figs. Beat three minutes, put in a buttered mould with a tight top; set in boiling water with a weight on the cover, to prevent the mould from upsetting, and boil three hours.
Eat hot, with hard sauce, or butter and powdered sugar, mixed with nutmeg. It is very good.
Third Week. Thursday.
——
Veal and Rice Broth.
Stewed Mutton à la Jardinière. Potato Puff.
Pork and Beans. Grape Jelly.
——
Minced Pudding.
Apples, Nuts, and Raisins.
——