292 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
Fig pudding.—Two pounds of dried figs, 1 pound of suet, one-half pound of 
flour, one-half pound of bread crumbs, 2 eggs, spices to taste, one-fourth pound 
of candied lemon peel, one-fourth pound of brown sugar, milk. 
Mode: Cut the figs into small pieces. also the lemon peel; grate the bread finely 
and chop the suet very small: mix these well together; add the sugar, spice, and 
flour; the eggs should be well beaten, and sufficient milk to form the whole into a 
stiff paste; butter a mold, press the pudding into it very closely and tie it down 
with a cloth, and boil four hours or rather longer; turn it out of the mold and 
serve with lemon sauce, wine sauce, or cream. Sufficient for seven or eight per- 
sons. Suitable for a winter pudding, as it should be made with the dried white fig. 
Beat one-half pound of sugar and one-fourth pound of buttertoafoam. Add yolk 
of 3 eggs, one-half pound of finely chopped figs, one-half pound of grated bread 
crumbs, one-half cup of milk, pinch of salt, white of 3 eggs beaten stiff. Boil all 
for three hours. Serve with white wine or hard sauce. 
Chop one-half pound of figs very fine. Mix with 2 tablespoonfuls of butter and 
add one-third cup of powdered sugar, 2 eggs beaten lightly without separating 
yolks from the whites, 1 cup of milk, one-fourth cup of cake crumbs. Mix well 
aud turn into a well-pressed mold and boil for three hours, 
Stuffed figs.— Use * bag figs” which have not been pressed. Cut a small slit in 
the stem end of each fig and work in 2 or more blanched almonds. 
Another mixture which is very palatable is a paste made from almonds, walnuts, 
and hickory nuts, to which are added a few drops of sherry. A portion of the soft 
meat of the figs is first taken out, using a knife or a small pointed spoon. The fig 
is now filled with the paste. When filled, press the opening and roll in granulated 
sugar. 
Fig tart.—Select a dozen choice dried figs and stew them in enough water to cover 
them. Add 2 cloves,a small piece of stick cinnamon, and a piece of preserved gin- 
ger, chopped fine. When tender, take out the figs and remove the spices. Add 
enough sugar to the water to make a good sirup and a couple of spoonfuls of ginger 
sirup. Then boil for five minutes, and add a little hot water if it gets too thick. 
Next add a teaspoonful of lemon juice and a spoonful of brandy. Return the figs 
to the sirup and set aside to cool. Put i or 2 figs and a spoonful of the sirup in 
each tart shell before serving. 
Whip one-half cup of rich cream until stiff, and sweeten slightly. Add one-half 
cup of dried figs, cut fine, preferably into minute dices, by aid of a sharp knife. 
Stir these very lightly into the cream and sugar afew at atime. Fill puff-paste 
shells with the mixture and sprinkle with maple sirup or dust with cinnamon, 
according to taste. 
Fig marmalade.—Use only fully ripe figs. When they are considerably wilted 
they arecut. Cutinhalvesand scrape out the inside pulp: mash and strain through 
a very coarse sieve. Put into a glazed dish and place the latter in boiling water. 
Boil constantly for one-half hour and then preserve in sealed glass jars, like canned 
fruit. This marmalade is very fine; can be eaten with meat or alone with cream. 
It is a fine relish if made from good, sweet figs. 
Fig jam.—Boil sweet dried figs with some sirup till all the juice is thick and 
sirupy, then run figs, sirup and all, through some kind of a mill that will grind it 
into a paste. A small sausage grinder is best—one that grinds fine. This paste 
is fine for use wherever a jam can be used, and can be made more easily than any 
jam or jelly. . 
Fig paste.—(1) Pick the figs fully ripe, split and scrape off the pulp, mash and 
strain and let come toa boil, constantly stirring. To i0 pounds of fig pulp add 
1 pound grated cocoanut and the juice of one lemon. After boiling a half hour 
spread on plates and dry in the sun. When fully dried keep in air-tight place 
if possible. When ready to use soak in warm water overnight and boil in the 
same water. 
