332 FLORIDA FRUITS HOW TO USE THEM. 



a porcelain or preserving kettle, and add water enough to 

 cover the fruit. Boil about twenty minutes, then strain, 

 add sugar, say half a pound to each pint of fig juice, and 

 boil again, from ten to twenty minutes, until it jellies. 



Cakes of Figs, similar to those mentioned in the Bible, 

 are made by slowly stewing peeled ripe figs to a smooth 

 pulp in a porcelain kettle, adding a little sugar and fla- 

 voring matter, and stirring the mass constantly while cook- 

 ing. When thoroughly done, and reduced to a smooth, 

 thick pulp, free from lumps, pour into shallow pans or 

 fancifully shaped molds, and dry slowly in stove or evap- 

 orator. When fully dry wrap each cake in paper, and 

 store away in a dry place. These cakes may be broken up 

 and stewed for the dessert, or eaten from the hand like 

 dried figs or dates. 



The fresh fig, as gathered from the tree, is a favorite 

 dish, cut and sugared, and eaten with cream. It is also 

 much used as an ordinary stewed fruit. 



