FIGS. 79 



Flavor with lemon and cinnamon. A cup of sugar may be 

 substituted for the molasses, in whi^ch case use only three 

 cupfuls of flour. 



Fig Pie.— Make a thin rich crust for the bottom. Let it 

 come to the edge, and bend it upward just enough to hold 

 the filling, but do not make a thick ridge of crust. For a 

 mwdium-sized pie take half a pound of figs, chop them fine, 

 and CO jk with the addition of a cup of cold water. When 

 the figs are soft and smooth, put in the crust and bake. 

 Make a meringue of the whites of the eggs, beaten stiff, with 

 two tabV'spoonfuls o* sugar; flavor with vanilla, and with- 

 out taking the pie from the oven, as soon as the crust is 

 done, spread this over the top, and let it brown for a min- 

 ute or two, not longer. 



Fig and Potato Pudding.— To one half pint of par- 

 boiled sweet potatoes pressed through a sieve, one half pint 

 of figs chopped fine, thesame measure of fine bread-crumbs, 

 a cup of fine seeded raisins, half a cup of butter, the same 

 qupntity of sugar, add three eggs, a large cupful of milk and 

 ct little cinnamon. Soak the bread-crumbs in the butter, 

 heat together eggs and sugar into which stir, first the pota- 

 to pulp and then the bread-crumbs, figs, suet and spice. 

 Pour into a buttered mould or tin pail, and boil three hours. 

 Serve with liquid sauce. 



Fig Pudding.— Chop together one pound of figs and one 

 pound of fine bread-crumbs, add one pound of chopped 

 beef suet and one pound of brown sugar, a cup of milk and 

 six well-beaten eggs. Boil or steam three hours in a but- 

 tered mould, and serve with cream or liquid sauce. Other 

 fruits may be used in place of figs. 



Fig Fancy Cake. — Bake any kind of plain cake in pat- 

 ty pans or fancy shapes. Make an icing for them, then 

 taka one pound of the best flgs and cut them in halves, 

 and then in narrow strips; arrange them upon the cakes 

 while the icing is wet, with the flesh side up. Sprinkle the 

 cakes with coarse granulated sugar, and it will give the 

 figs the appearance of being frosted. 



