262 FRUIT RECIPES 



toward one, from the centre, or stem-heart, downward. 

 By this method one secures the entire pulp without the 

 skin and in convenient bits for eating. 



STEWED FIGS 



Figs may be stewed in three different ways, if the dried 

 fruit is used: 



No. I. Wash figs and place in cold water over 

 night, using a pint of water to a pound of figs. Next 

 morning bring the figs (in same water) slowly to a boil and 

 when tender add half the quantity of sugar that there is 

 juice, cooking down till the syrup is thick. Serve cold 

 with cream. 



No. 2. Steam the figs till soft, then place them in 

 boiling syrup for a moment, setting them back where 

 they will not even simmer, for twenty minutes or more, 

 when remove the figs, cook down syrup till thick and pour 

 it over the fruit. 



No. 3. Wash and cover the figs with wine, letting 

 stand over night. Then barely simmer till tender, 

 treating the syrup as above. 



Fresh figs require simply simmering a few moments in 

 very little water before adding sugar, when let a syrup 

 form before removing. Pineapple, ginger, lemon, rhubarb, 

 or other fruits may be used to flavour. 



BAKED FIGS 



Place fresh figs in a small crock or earthenware dish, with 

 a little sugar and lemon juice or that of other fruit. Cover 

 and bake slowly and no water will be required. 



TO FRESHEN FIGS 

 Place dried figs in an enamelled colander and steam until 

 soft and filled out in appearance. Remove and prepare 



