THE FIG 263 



further for cooking as desired or roll in confectioners' 

 sugar and set aside to partially dry before serving. A drop 

 of tart fruit-juice and a little sugar may be placed inside 

 the fig. 



STUFFED FIGS 



Remove the inside of steamed or fresh figs and mix the 

 part removed with chopped nuts moistened with a syrup 

 of sugar and tart fruit-juice (cooked or uncooked). Roll 

 in sugar and serve. 



FIG LOAF CAKE No. t 



Cream two cups of brown sugar with one of butter. Add 

 one cup of water, four eggs, three and three-fourths cups 

 of flour, one teaspoon each of soda and grated nutmeg, and 

 two of cinnamon. Have ready, chopped and floured, one 

 pound of figs cut in fine strips lengthwise, and three cups 

 chopped raisins, adding these just before baking. 



FIG LOAF CAKE No. 2 



To two cups of sugar add a generous half cup of butter, 

 one of milk, four (scant) of flour (in which two teaspoons 

 of baking-powder have been sifted) and four eggs. Flour 

 two cups chopped figs and add to batter just before placing 

 in pans to bake. 



LITTLE FIG CAKES 



Beat together five eggs. Add to this a pinch of salt, a 

 cup each of sugar and chopped nuts, and a half cup of raisins, 

 the juice of one lemon and a pinch of nutmeg, one cup of 

 bread-crumbs in which has been well mixed a rounded 

 teaspoon of baking-powder, and one-half pound figs chopped 

 fine. Bake in one rather thin sheet and when the cake is 

 cold cut in small squares. This may be iced with a plain 

 boiled icing (see Introductory Recipes) into which has 

 been stirred one cup of chopped figs and nuts. 



