some of the mixture and sponge cake, and so
on until the mould is full, taking care that a layer of the mixture is
on the top of the pudding. Bake in a good oven from 3/4 to 1 hour, and
serve with the following sauce:--Put 3 tablespoonfuls of black-currant
jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the
pudding out of the mould, pour the sauce over it, and serve hot.

_Time_.--From 1 to 1-1/4 hour. _Average cost_, 2s. 6d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

FIG PUDDING.

I.

1275. INGREDIENTS.--2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2
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_, 2s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_.--Suitable for a winter pudding.

II.

(_Staffordshire Recipe_.)

1276. INGREDIENTS.--1 lb. of figs, 6 oz. of suet, 3/4 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 1/2
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 1-1/2 to 2 hours.

_Time_.--1-1/2 to 2 hours. _Average cost_, 1s. 1d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

FOLKESTONE PUDDING-PIES.

1277. INGREDIENTS.--1 pint of milk, 3 oz. of ground rice, 3 oz. of
butter, 1/4 lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs,
puff-paste, currants.

_Mode_.--Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the
milk, and when it is well flavoured, strain it, and add the rice; boil
these for 1/4 hour, stirring all the time; then take them off the fire,
stir in the butter, sugar, and eggs, and let these latter be well beaten
before they are added to the other ingredients; when nearly cold, line
some patty-pans with puff-paste, fill with the custard, strew over each
a few currants, and bake from 20 to 25 minutes in a moderate oven.

_Time