Fig Pudding

1 lb. figs. 1 cup bread crumbs. 1/2 cup sugar. 1/2 teaspoon Royal baking powder. 1/2 cup butter. 2 eggs. 4 large teaspoons Henkel's flour. Pinch of salt. 1 cup milk.

Cream sugar and butter; add eggs beaten separately, milk, bread crumbs, salt, flour and baking powder. Scald and chop figs fine. Let stand in water a few minutes and add to batter.

Hard Sauce.

1 cup powdered sugar. Butter size of egg. 4 teaspoons cream. Flavoring.

Cream sugar and butter and when ready to serve add cream and flavoring. Mrs. H. Haggerty.

Fig Pudding. 2

2 eggs. 1 cup sugar. 1 cup English walnuts. 3 tablespoons Henkel's flour. 1 cup chopped figs. 1 teaspoon Royal baking powder.

Beat eggs and sugar lightly, add flour, baking powder, figs and walnut meats broken in pieces; stir well. Bake in slow oven 25 minutes; stand dish in pan of hot water. Serve hot or cold with whipped cream.

Mrs. McKean.

Fig Pudding. 3

1 cup finely chopped figs. 1 teaspoon cinnamon. 1 scant cup sugar. 1/4 teaspoon cloves. 1 scant cup suet. 1 teaspoon Royal baking powder. 2 large cups bread crumbs. 1 cup milk. 2 eggs (beaten). 1 teaspoon salt.

Mix in order given and steam 3 hours.

Mrs. S. Simmons.