THE FIG 26s 



FIG BREAD PUDDING 



Soak three ctips of breadcrumbs in one and one-fcmrth 

 pints of water and beat into this four eggs, a pinch of salt, 

 two tablespoons of sugar, and one and one- third cups of 

 chopped figs. (The figs should be first dredged in flour.) 

 Flavour with lemon or nutmeg. Beat well, then place in 

 pudding-dish and bake slowly for an hour and a half, 

 or place pudding in tight-covered vessel which is to be 

 placed in a pot of boiling water and kept at a boil for two 

 and a half hours. Serve with hard sauce. 



FIG BLANC MANGK 



Make as for Banana Blanc Mange; using one cup of fig 

 pulp and one cup of chopped nuts and a little lemon tinc- 

 ture. Prepare a sauce with the yOlk of the egg beaten 

 with a tablespoon of sugar and stirred in with a pint of 

 boiling milk. Add one teaspoon of cornstarch, wet with 

 a little water, and remove from the fire. Nutmeg may be 

 added or a dash of lemon extract. Serve cold. 



FIG ICE-CREAM 



For two quarts of fig ice-cfeam mix one quart of cream 

 with two cups of sugar and freeze partially. Then add 

 to the mixture two cups of fig marmalade, the juice of one 

 lemon with one teaspoonful of lemon extract, and the 

 whites of four eggs with which has been whipped a pinch 

 of salt, and finish freezing. 



FIG ICE-CREAM No. 2 



Stir together one pint of cream, one pint of new milk, 

 and three-fourths cup of sugar. Place on stove and bring 

 to a boil. In a separate vessel should have been stewed 

 one cup of chopped dried figs or two cups of fresh fruit in 



