274 MEALS MEDICINAL. 
of bread-crumbs, half a pound of good Figs, six ounces of suet, 
six ounces of moist sugar, half a saltspoonful of salt, three eggs, 
and nutmeg to taste; mince the suet, and Figs, very finely ; 
add the remaining ingredients, taking care that the eggs are well 
whisked ; beat the mixture for a few minutes, put it into a 
buttered mould, tie it down with a floured cloth, and boil the 
pudding for five hours; serve with wine-sauce.”’ To stew 
Turkey Figs, remove any stalks, or hard pieces from the fruit, 
prick the skins, and soak them overnight in enough water to 
cover them ; then put them, and the water, into a small stewpan, 
and simmer very slowly for about twenty minutes. French 
plums, or prunes, may be stewed in the same way, adding a little 
sugar if liked. The juices of Figs and Prunes have peptonizing 
powers which will materially aid the digestion of milk, and cheese. 
Certain small birds known as “ becca ficas,”’ or Fig-eaters, 
are to be found plentifully on the Continent, and at times in 
this country during the summer and autumn, being said by 
Brillat Savarin “to fill and beautify (when cooked) all the 
digestive powers.” ‘ This bird cannot be eaten, it can only be 
chewed ; and the consommé of choice flavours stored in its 
roasted carcase has to be sucked out.” Such is the advice of 
the Canon Charcot, as quoted by a renowned physician. For 
making a Fig pudding, “ put three ounces of bread-crumbs in a 
basin; add Figs cut in small pieces, with a little sugar, or ‘ log 
maple sugar,’ and a little grated lemon rind; mix with milk 
(and perhaps a little water); pour into a buttered basin, and 
steam for three hours.” Fig tart is likewise a good old-fashioned 
dish, and useful as a gentle laxative: ‘“‘ Stew some good Figs in 
a little syrup sharpened with lemon-juice, and use them when 
cold, covering with a plain paste, as for an apple, or other fruit 
tart ; or let the syrup boil until thick after the Figs are tender, 
and are removed from it ; cut them in little pieces, and use them 
with some of the syrup for pies in patty pans, so that when baked 
they resemble mince-pies ; they will suit the elders better than 
richer compounds containing suet. A small amount of grated 
apple may be added, with a little spice, and some lemon, or 
orange rind (candied), also perhaps chopped apple (about 
one-fourth the weight of the Figs).” An excellent gargle for 
sore throat may be concocted by boiling two ounces of split 
Turkey Figs for thirty minutes in half a pint of water, straining 
this when cool. 
