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1 pint milk
1/3 cup cream of wheat
1/3 cup sugar
1/2 teaspoon salt
1/3 cup fig syrup
1/2 teaspoon lemon extract
6 stewed figs
1/4 cup nuts
1/4 cup cocoanut
Scald the milk and stir in the cream of wheat, sugar and salt. Cook twenty minutes. Add fig syrup and extract. Figs should be small and cooked until skins are tender. Stuff figs with nuts and cocoanut. Put a spoonful of hot pudding in each mold, lay in a stuffed fig, and cover with pudding. Serve cold with fig syrup or Custard Sauce (see recipe) Servings, 6
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