266 FRUIT RECIPES 



one-half cup of water. Add to the hot milk and let cool. 

 Then freeze, adding at the last moment either pineapple 

 or lemon extract and the juice of half a lemon. This will 

 make nearly two quarts. 



FIG ICE 



Peel two quarts of fresh figs and stir well with the juice 

 of one lemon and its grated peel, or one teaspoon lemon 

 extract, some fruit acid and two cups of sugar. Add two 

 cups of water and freeze. 



FIG CANDY 



Boil over a slow fire one pound of sugar and a half pint 

 of water until the syrup hardens when dropped into cold 

 water. Add half a teaspoon of vinegar and remove from 

 the fire, stirring once or twice before pouring over a layer 

 of figs placed in deep dish. Dried figs may be used either 

 previously soaked an hour in cold water, or those perfectly 

 dry. They are more apt to give good results .than the 

 fresh figs. 



CANDIED OR CRYSTALLISED FIGS 



Proceed as in third method for drying until the syrup- 

 dipping stage is reached. At this point, on removing 

 them from the boiling syrup drain and sprinkle thickly 

 with granulated sugar, then place on thin wooden slabs 

 or "hurdles" of galvanised iron and dry very slowly in 

 fruit-dryer or slow oven, turning the figs frequently. 

 When thoroughly dried and sugared these may be packed 

 in layers, with oil paper between and kept in a dry place. 



Or proceed as for candied cherries, dipping first in brine 

 instead of lye. 



FIG JAM 



If dried steam first till very soft. If fresh and ripe 

 place them in a double-boiler, heating through perfectly 



