HOW TO USE FLORIDA FRUITS. 331 



ander, and rinse with clear, cold water. Fill jars with the 

 figs; take strong vinegar, add a quarter of a pound of 

 sugar to each quart ; boil, and pour the hot vinegar over 

 the fruit. In filling the jars with the fruit, cinnamon bark, 

 cloves, and any other spices desired should be scattered 

 through it. 



Fig Pie. A delicate dessert. For each pie chop half a 

 pound of figs (dried or fresh) very fine, and cook them up 

 with a cup of cold water, or part cider or brandy and part 

 water ; when the figs are soft and smooth, let cool, and add 

 the yolk of an egg, put in crust and bake ; make a me- 

 ringue of the white of the eggs beaten stiff, with two 

 tablespoonfuls of powdered sugar beaten in it ; flavor with 

 vanilla. As soon as the crust is done draw the pie to the 

 oven door (don't take it out), spread this on top, and let 

 it set for a minute or two, not longer. 



Fig Pudding. Three quarters pound of grated bread, 

 half pound figs, six ounces suet, six ounces brown sugar, 

 one teacupful of milk, and grate a little nutmeg ; chop figs 

 and suet together, then mix in the bread, sugar, and milk, 

 and lastly, one egg well beaten. Boil in a mold four 

 hours; serve hot with sweet sauce. 



Fig Candy. One pound sugar, three quarters of a pint 

 of water, and set over a slow fire ; when done, add a few 

 drops of vinegar and a lump of sugar, and pour into jars 

 in which slices of dried figs have been laid. 



Fig Jam. Peel when entirely ripe, and boil a few mo- 

 ments until quite soft ; strain through a colander or coarse 

 sieve ; add one half their weight in white sugar, and boil 

 to the desired consistency. Flavor with lemon, pine-apple, 

 or any thing preferred. This is a very delicate and deli- 

 cious sweetmeat, and could be made a profitable article of 

 commerce. 



Fig Jelly. Take fully ripe figs, peel carefully, put into 



