Fig Custard Pudding.
1 lb. best Naples figs.
1 quart of milk.
Yolks of five eggs and whites of two.
½ package of gelatine soaked in half cup of water.
1 cup sweet fruit jelly, slightly warmed.
4 tablespoonfuls of sugar.
Flavor to taste.
Soak the figs in warm water until quite soft. Split them; dip each piece in jelly, and line a buttered mould with them. Heat the milk, stir into the beaten eggs and sugar, return to the farina-kettle, and cook until it thickens well. Set by to cool. Beat the whites of two eggs to a stiff froth. Melt the soaked gelatine by adding two tablespoonfuls of boiling water, and setting it within a vessel of hot water. Stir until melted, and let it cool. When it begins to congeal, whip with the Dover egg-beater, gradually, into the whisked whites, until all is white and thick. Beat into the cold custard rapidly and thoroughly, and fill the fig-lined mould. Set on ice, or in a cold place, until firm. Dip the mould in hot water to loosen the pudding when you are ready for it. It is delicious.
Second Week. Friday.
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Split Pea Soup, without Meat.
Baked Halibut. Chicken and Ham Pudding.
Mashed Potatoes. Mixed Pickles.
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Cottage Pudding.
Wine Sauce.
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