264 FRUIT RECIPES 



FIG LAYER CAKE 



Use any of the plain foundation cake battel's (see Intro^ 

 dtictory Recipes) and bake in layers. For filling use the 

 real fig jelly, or the filling given next below or " Fig Snow." 



FIG FILLING OR JELLY FOR CAKE 



Chop or shred one pound of figs and boil until tender in 

 one coffee-cupful of water, in double boiler. Add one and 

 one -half cups of sugar and one teaspoon of vanilla. Boil 

 down until smooth and thick. Spread while warm. 



FIG SNOW FOR FILLING 



Mix fig pulp (fresh or steamed, or stewed) with whipped 

 cream or meringue as for banana filling for Banana Layer 

 Cake. 



FIG PUDDING OR PIE (Very Simple) 



Cut fine one-half pound fresh or dried figs and simmer 

 half an hour in three-fourths pint of water, a dessert- 

 spoonful of sugar being added when nearly done. Re- 

 move and cool, when add the well-beaten yolks of two eggs. 

 Place in a pudding or pie dish and bake in moderate oven 

 until the yolks are set sufficiently, then place on top a 

 meringue made of the whites of the eggs and two table- 

 spoonfuls of sugar. Let this brown and remove to cool. 



FIG SUET PUDDING (An English Recipe) 



Chop fine six ounces of suet in three-fourths pound of 

 flour, adding a well-beaten egg, three-fourths cup of sugar, 

 and sufficient milk to form a smooth dough. Roll out 

 half an inch thick and sprinkle on it one pound fine-chopped 

 figs. Roll this up and tie in a pudding cloth, place in boil- 

 ing water, and boil for two hours. (A little nutmeg may be 

 used for flavouring.) 



