ksul-uasc-mscc224_065

Cool the figs with the milk in
double boiler for 10 min. Combine
suet, bread crumbs plus eggs. Add cooked
fig mixture with the sifted dry ing-
gredients and orange rind and mix well.
Pour into well greased 2qt steamed
pudding mold. Steam for 2 hours on
a trivet in a covered kettle with water
⅔ the height of the mold. Serves 8-10

X-mas Fudge (G W)

3 c. gran sugar	½ t. vanilla
¼ t. cream tartar	½ C. chopped nuts
1 C. thin cream	¼ C. dates
1 Tb. butter	¼ C. cherries

Combine first 4 ingredients in a
saucepan while stirring. Place over
low heat and bring slowly the boiling
point, stir frequently so that the sugar
is fully dissolved before boiling point
is reached. Just as mixture starts to
boil, wipe down sides of pan carefully
with a cloth wrapped around a