CHAPTER XVIII. 
HOUSEHOLD RECIPES. 
Few fruits have been so neglected in this country as the fig, and, 
except in some of the Southern States and in southern California, the 
practical value of figs is almost unknown. What dried figs are 
sold at the fruit stands and in the grocery stores go principally to the 
tables of the wealthy merely asa luxury. Inthe Mediterranean coun- 
tries the use of the figis a very different one. There the fig is a staple 
article of food for the common people, and hundreds of thousands of 
tons are yearly consumed, as we do wheat and corn. The failure of — 
the fig crop would be a serious matter, indeed, as a large part of the 
population depends upon the fig as a winter food. Without expect- 
ing or desiring any similar conditions to find place in this country, 
the author believes that, if the true value of the fig and the many 
uses to which it could be put were known, fig culture would be greatly 
extended, and a very large trade would spring up, beneficial to the 
grower, the carrier, the consumer, and the whole country. 
The fig is one of the most nourishing of all fruits, and if properly 
prepared would be considered a most delicious one. Canned figs, 
stewed figs, fig sauce, etc., are in many places, even in this country, 
eaten daily in many families and highly valued. Canned figs espe- 
cially are very fine, and if properly put up by our canneries would 
soon find a market in northern and eastern countries, where the figs 
are as yet almost counted among fabled fruits. For the benefit of 
those who wish to try figs in different ways, the following recipes have 
been collected, and nearly all of these have been tried by the writer: 
Steaming figs.—This should be done always in closed but not tightened jars. 
Families may best use a common wash boiler, furnished with a loose inner per- 
forated bottom of tin or galvanized iron, kept from the bottom by four stout legs 
soldered to the loose bottom. The space below the bottom is nearly filled with 
water. The jars, with fresh figs, are placed above, and finally over the boiler is 
put its regular cover. This is a much better way than boiling the figs in kettles 
of any kind over direct fire, as it prevents burning or mashing of the figs, saves 
handling, preserves the flavor, etc. 
Preserved jigs. —Gather the figs with the stems on just before they are ripe 
enough to be eaten. Scrape off the skin carefully and drop the figs into a kettle 
of clear, boiling water. and leave half an hour. Then take out and allow to cool 
with the stems up. Make a sirup of a pound and a half of sugar and a half pint 
of water to each pound of fruit. Boil the sirup till nearly roping; put in the figs 
carefully and keep them under the water while cooking. If other than the natural 
flavor is desired. put a clove in the blossom end of each fig or cook them with a 
sliced lemon from which the seeds have been removed, adding a little ginger. 
The preserves keep well if made with an equal weight of sugar and figs. 
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