:S FRUITS AND HOW TO USE THEM. 



alone importing the fruit to the valne of car a million of 

 dollars annually. In this country the fig has an enor- 

 mous sale. 



It would seem that the English forefathers recog- 

 nized the value of fruit fullj' as much as in the 19 th cent- 

 ury. Of the famous men of the reigns of Edward VI, 

 Mary and Elizabeth, no one ranked higher, an botanist and 

 physician, than WilJiam Bulleyn. There are prose writ- 

 ings of the good William which attest his wit and shrewd- 

 ness. Among other things he says: " Figges be good 

 against melancholy and the falling evil (epilepsy), to be 

 eaten. Figges, nuts and herb grace do make a sufficient 

 medicine against poison or the pestilence." 



Figs are excellent at breakfast or lunch just as they are 

 brought from the Levant. A correspondent of the Die- 

 tetic Reformer, a London Monthly, gives this combination 

 of 



Figs and Rhubarb. (Pie Plant)— Cut the rhubarb into 

 pieces about two inches long, without peeling, also cut the 

 figs into small pieces, adding sugar and water according to 

 taste. Stew in a rather slow oven so aa to retain the shape 

 of the rhubarb. The following combinations are nice; viz: 

 rhubarb stewed with either lemons, raisins, oranges and 

 ginger. 



Fig Pudding, No. 2.— Mix to.setherone cupot molasses 

 one oup finely chopped suet, an even teaspoonf ul each of 

 salt and cinnamon, half a, nutmeg, one pound of figs cut in 

 fine pieces, and twD well-beaten eggs. Dissolve an even tea- 

 spoonful of soda in a little hot water, stir into a cup of milk, 

 and add this to the mixture. Then stir in four cupfulssifted 

 flour, beating thoroughly. Buttera pudding mould or high 

 tin pail, pour in the batter, cover closely and set in boiling 

 water, which mustbe kept boiling for threeliours. Eat with 

 or without sauce mad^ of the yolks of two eggs, stirred into 

 creamed butter and sugar, and heated till the egg thickens. 



