FIG AND RICE PUDDING
AN EVERYDAY DISH. Take 6oz cooking figs, 3oz rice. 11 oz sugar, lloz mutton suet, 11 pints milk, nutmeg. Stalk, wash, and cut up the figs, wash the rice and put it in a pie-dish with the sugar and figs. Mix together and stir in the milk. Grate the suet finely and mix in. Then grate nutmeg on top of the pudding. Leave to soak for two or three hours, then put into a warm oven to cook, letting it simmer gently It will take about one hour and a half after it comes to the boil. Serve hot or cold. If cold sprinkle with desiccated coconut.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19390919.2.84.9
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Wairarapa Times-Age, 19 September 1939, Page 8
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111FIG AND RICE PUDDING Wairarapa Times-Age, 19 September 1939, Page 8
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