It is good for a man to have a long-time crusade even if he does not succeed in his attempts to convert his fellow man. Life is easy today on the farm compared to what it was 50 years ago. I am not noticeably successful in getting folks up at 6 a.m. I can't seem to convince you to eat pie with the point away, so you can get rid of the crust first and conclude with a mouthful of juicy, flavorful filling. My peers smile more or less tolerantly when I make a speech about eating desserts first when taste buds are keenest.
Father, a combination minister-farmer, used to say that he would keep trying, though results were sometimes a bit discouraging. That is the way I feel. I hope, however, you will try this pudding in spite of our divergence of opinion concerning other matters. This is one of my favorite puddings.
Use one half-cup butter or margarine, one half-cup brown sugar, one half-cup molasses, one half-cup sour milk to which has been added one half-teaspoon soda, one egg beaten, one cup chopped figs, one half-cup chopped walnuts. Mix these in order given.
Sift in one-and-a-half cups flour, one fourth teaspoon salt, one fourth teaspoon nutmeg, and one half teaspoon cinnamon. Mix well. Fill buttered mold or molds two-thirds full and steam two-and-a-half hours.
For the sauce use one beaten egg. Add one half cup light brown sugar and beat two or three minutes. Add one eighth teaspoon vanilla and a pinch of salt. Add one-and-a-half tablespoons melted butter and two tablespoons cream. Beat again until foamy. This combination of pudding and sauce is uncommonly good eating.
