Cookery for every household

Soak the figs in boiling water for ten minutes, then dry them and cut them in small pieces, removing the stalks. Sieve the flour into a basin, add the suet finely chopped, the sugar, breadcrumbs, spices, baking powder, and salt, and mix all lightly together with the fingers. Then add the figs, mix again, and make a well in the centre. Beat the eggs in another basin, and pour them into the centre of the dry ingredients. Add also the milk, and stir well together. Pour the mixture into a greased mould or basin, cover with a lid or piece of greased paper, and steam steadily until well cooked. Serve with custard, white, or lemon sauce. Time to steam, 3 to 4 hours. Sufficient for 4 or 5 persons. Probable cost, 10c?. 1770. Fig Pudding, 2 \ lb. figs. 3 oz. butter. 3 oz. sugar. 3 oz. bread-crumbs. 3 oz. flour. 2 eggs. Grated rind 1 lemon. 2 oz. chopped almonds. A pinch of salt. A pinch of nutmeg. £ tea-sp. cinnamon. | tea-sp. baking powder. 1 glass sherry. Prepare the figs as in last recipe and cut them in small pieces. Cream the butter and sugar until of a light creamy consistency, and then add the eggs and flour by degrees. Beat again for a few minutes and add the other ingredients. If not sufficiently moist, add a little milk or another egg, cr the sherry may be omitted and milk only used. Pour the mixture into a well-greased mould, and steam steadily the required time. When ready, turn out and serve with custard or sauce. Time to steam, 2 to 3 hours. Sufficient for 5 or 6 persons. Probable cost. Is. 4c?. 1771. A Boiled or Steamed Fruit Pudding Suet crust. Fruit. Sugar. Flavouring. Almost any kind of fruit may be used for this pudding, or a mixture of fruits if preferred. For the preparation of the fruit, see under Fruit Tart, p. 354. Make the suet crust according to directions given on p. 333, and roll it out to about a quarter of an inch in thickness. Grease a basin and line it with the pastry. Press the pastry well on to the sides of the basin, and try to keep it of a uniform thickness. Cut off the trimmings, and roll them out in a round shape, large enough to cover the pudding. Fill up the basin with the fruit, sugar, and flavouring, pressing them well down, as the fruit sinks considerably when cooking. Wet the edge of the pastry which lines the basin, put on the cover, and press the two edges well together. Dip the centre of a pudding cloth in boiling water, and dredge it with flour. Tie this over the top of the pudding, and plunge it into a saucepan of fast-boiling water. Boil quickly until thoroughly cooked. More boiling water must be added as required. When ready, turn out on a hot dish, and serve at once. Note. — This pudding may be steamed or baked instead of boiled. Time to boil, at least 2 hours. Sufficient for 4 or 5 persons. 1772. Preserved Ginger Pudding 2 eggs. 3 oz. butter. 3 oz. castor sugar. 2 oz. flour. 2 oz. rice flour. | lb. preserved ginger. 1 table - sp. ginger syrup. | tea-sp. baking powder. J tea-sp. ground ginger.