_Ingredients._—2 lbs. of figs, 1 lb. of suet, ½ lb. of flour, ½ lb. of
bread-crumbs, 2 eggs, milk. _Mode._—Cut the figs into small pieces,
grate the bread finely, and chop the suet very small; mix these well
together, add the flour, the eggs, which should be well beaten, and
sufficient milk to form the whole into a stiff paste; butter a mould
or basin, press the pudding into it very closely, tie it down with
a cloth, and boil for 3 hours, or rather longer; turn it out of the
mould, and serve with melted butter, wine-sauce, or cream. _Time._—3
hours, or longer. _Average cost_, 2_s._ _Sufficient_ for 7 or 8
persons. _Seasonable._—Suitable for a winter pudding.
FIG PUDDING (Staffordshire Recipe).
_Ingredients._—1 lb. of figs, 6 oz. of suet, ¾ lb. of flour, milk.
_Mode._—Chop the suet finely, mix with it the flour, and make these
into a smooth paste with milk; roll it out to the thickness of about ½
inch, cut the figs in small pieces, and strew them over the paste; roll
it up, make the ends secure, tie the pudding in a cloth, and boil it
from 1½ to 2 hours. _Time._—1½ to 2 hours. _Average cost_, 1_s._ 1_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
FIGS, Compôte of Green.
_Ingredients._—1 pint of syrup, 1½ pint of green figs, the rind
of ½ lemon. _Mode._—Make a syrup as directed, boiling with it the
lemon-rind, and carefully remove all the scum as it rises. Put in the
figs, and simmer them very slowly until tender; dish them on a glass
dish; reduce the syrup by boiling it quickly for 5 minutes; take out
the lemon-peel, pour the syrup over the figs, and the compôte, when
cold, will be ready for table. A little port wine, or lemon-juice,
added just before the figs are done, will be found an improvement.
_Time._—2 to 3 hours to stew the figs. _Average cost_, figs, 2_s._ to
3_s._ per dozen. _Seasonable_ in August and September.
[Illustration: COMPÔTE OF FIGS.]