Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 California dried figs 1 ts Baking soda
1 1/2 c Milk 1 ts Powdered allspice
1 c Shortening 1 ts Powdered cinnamon
2 c Soft bread crumbs, 1 ts Powdered cloves
-- lightly packed down 1/2 ts Salt
3/4 c Granulated sugar 1/3 c Light molasses
3 tb Quick-cooking tapioca 1 c Chopped, walnut meats
1 1/2 c Sifted all-purpose flour -- (toasted)
2 1/2 ts Baking powder 3 Egg whites

With scissors, snip stems from figs. Then snip figs into small
pieces. Heat them in milk in top of double boiler until figs are soft
(about 20 minutes). Remove from heat, stir figs thoroughly until
mashed. Add shortening, bread crumbs, sugar and tapioca. Sift and
measure flour, and sift again with other dry ingredients. Add with
molasses and chopped walnuts. Fold in stiffly whipped egg whites.
Turn into generously buttered 2-quart mold, cover tightly and steam,
covered, for 3 hours on a rack in hot water that must come half-way
up side of mold. Or steam in individual molds. Serve piping hot,
with burning red candle on top. Deck with holly, and be generous
with the hard sauce! Serves 8-10.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias

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