HOUSEHOLD RECIPES. 293 
(2) Figs must be veryripe. Wash in water, steam in colander fora few minutes, 
then rub through a sieve, using best rubber gloveson thehands. Therubber gloves 
must have been previously washed several times in hot water in order to remove 
the taste of the rubber. The mushy pulp is then placed in jars and steamed for 
forty-five minutes or more. If not sweet,add sugar to taste, spread the mush on 
glass or marble to dry in the sun or in heated air. Fig sauce is made in the same 
manner, except that it is preserved in jars while yet mushy instead of drying in 
_ the sun. 
(3) Pick the figs when well ripened, but not so soft as to be difficult to handle 
Peel them, weigh, and allow three-fourths of a pound of best granulated sugar to 
1 pound of fruit. Mix sugar and fruit thoroughly with your hands, or by mashing 
together with a large potato masher, and let the mixture stand overnight. Pre- 
pare the afternoon before if the weather is very hot. but if it is not they can stand 
from one forenoon to thenext. In the morning put them on the back of the stove 
and let the paste heat slowly, stirring occasionally. Then when ready to give it 
your whole attention pull forward and *‘ cook down” over a rather slow fire, stir- 
ring and mashing almost constantly. There must not be a single lump left in the 
mass. If wished, some of the seeds which rise and accumulate on the sides of the 
preserving kettle may be skimmed out, The amount of *‘ cooking down” done is 
according to taste. The paste is nicer when cooked down a good deal, but if one 
does this great care must be taken not to burn the paste at the last, whenit is quite 
thick. It isso rich that for small families it had perhaps better be put into pint 
or half-pint jars. 
Figs and grapes preserved together.— W hite figs and Muscat grapes are sometimes 
preserved together, the second crop of figs coming in season to can with the grapes. 
Pick the figs when. their skins begin to crack; peel, weigh, and allow one-half 
pound of best granulated sugar to 1 pound of the fruit. Mix the fruit and sugar 
carefully (not breaking the figs), and let stand overnight. In the morning cook 
slowly on the back of your stove, stirring carefully at intervals. In the morning 
also prepare your Muscat grapes by picking them from their stems, washing, 
weighing, and allowing one-fourth pound of sugar to 1 pound of fruit (and as 
many grapes by weight as figs). Cookin another kettle, using only a very little 
water—just enough to keep them from burning. They will cook. after starting 
to boil, in about ten minutes. The figs will need cooking nearly an hour. When 
both fruits are done, mix carefully together, let come to a boil, and can. 
Pickled figs.—Seven pounds of figs picked just before shriveling, 3 pounds of 
white sugar, 1 quart of vinegar, 1 teaspoonful of salt, 1 teaspoonful of allspice, 
1 teaspoonful of ginger, 1 tablespoonful of cloves, 2 tablespoonfu's of cassia buds, 
Boil together for four hours, put spices in a thin bag to keep pickles clear, and 
more vinegar if too much evaporates, and add the sugar when nearly ready. 
When the sugar is dissolved, add the figs. Simmer until tender. 
To 10 pounds of figs take 4 pounds brown sugar, 1 quart strong vinegar, 1 large 
cup of whole spices of the following kinds: Cloves, cinnamon, allspice, and cas- 
sia buds. Boil vinegar, sugar, and spices first, and when sugar is well dissolved 
add the figs and boil until tender. The figs should have been picked before being 
shriveled. Put allin jars; pour out the liquid for three mornings, and let come 
to a boil and return to the figs: then close the jars. 
Spiced figs.—Peel ripe white figs, and to 10 pounds of the figs add 5 pounds of 
brown sugur, 1 quart of vinegar, 1 ounce of cinnamon, one-half ounce allspice. 
one-half ounce cloves, the spices to be tied in bags and boiled with the sugar and 
vinegar. When the vinegar and spices have come to a boil add the figs, a few at a 
time, to prevent mashing, and boil until they look clear. When all are done put 
into jars and pour the vinegar over them hot. 
Sweet pickled figs.—The figs are picked when ripe, but must not be soft. Steam 
first until slightly soft, then place in a liquor made as follows: A sirup is made of 
