RECIPES 



1797 



An Excellent Dessert 



One pint of cream, white of one egg, 

 sugar to taste, one-half cupful of ground 

 walnuts, 12 figs, six dates. 



Beat up the cream until stiff with the 

 white of the egg, which adds to the stiff- 

 ness and bulk. Sweeten the cream to 

 taste, add the ground walnuts, the figs 

 and the dates cut into small pieces. Mix 

 carefully and put into a wet mould; cov- 

 er tightly and pack in ice and salt. Al- 

 low it to remain so for four hours. This 

 quantity will serve eight persons. 



FIGS 



Sliced Figs in Sherry Wine Jelly 



One tablespoonful of granulated gela- 

 tine, one-fourth cup of cold water, three- 

 fourths cup of boiling water, one-half cup 

 of sugar, one-half cup of sherry wine, 

 juice of one-half a lemon, five or six figs, 

 whipped cream. 



Soften the gelatine in the cold water, 

 dissolve in the boiling water; add the 

 sugar and stir occasionally until cold. 

 Add the wine and lemon juice. Let a 

 mold holding a scant pint become chilled 

 in cold or ice water. A fluted mold is 

 good for this dish. Gut the figs in slices, 

 dip some of these in the jelly mixture 

 and use them to decorate the mold; then 

 fill the mold, alternately, with slices of 

 figs and the mixture, letting the jelly 

 "set" partially, each time, before adding 

 the slices of figs. "When the jelly is un- 

 molded garnish with whipped cream, put 

 on with bag and tube and bits of fig. 

 Orange or lemon juice may be used in 

 place of the sherry wine. 



Macedoine of Midwinter Frnit 



Five or six cooked figs, one banana, 

 one grapefruit or two oranges. 



Cut the figs in smooth slices of the 

 same size, scrape the banana and cut 

 in thin slices; remove the grapefruit or 

 orange pulp in neat pieces from the re- 

 spective fruits, cut in halves. Save all 

 of the juice. Dispose the fruit in glass 

 or china saucers, reserving a slice of 

 banana and t.Ye or six slices of fig for 

 each saucer; divide the fruit juice among 

 the dishes; set the slices of banana in 



the center and arrange the slices of fig 

 from the banana to the edge, like the 

 spokes of a wheel. Sprinkle with pow- 

 dered sugar before finishing the dishes, 

 or pass the sugar at time of serving. 



Fig Whip 



Five cooked figs, four whites of eggs, 

 one-half cup of sugar, one-fourth tea- 

 spoonful of salt Boiled custard made of 

 one pint of milk, four yolks of eggs, one- 

 third cup of sugar, one-fourth teaspoonful 

 of salt. 



Cut the figs in tiny bits; beat the 

 whites dry; gradually beat in the sugar 

 and salt^ then fold in the figs. Turn into 

 a buttered-and-sugared dish. Bake on 

 many folds of paper and surrounded with 

 boiling water. The water should not 

 boil during the cooking. The whip or 

 souffle is done when firm in the center. 

 Serve hot with boiled custard, or with 

 cream and sugar. 



Fig-and-Orange Salad 



One-half pound of cooked figs, three 

 oranges, one head of lettuce, three or four 

 tablespoonfuls of oil, one or two table- 

 spoonfuls of lemon juice, one-fourth tea- 

 spoonful of salt. 



Dispose the heart leaves of the lettuce, 

 carefully washed and dried, to form a 

 bed; on this turn the pulp of the or- 

 anges, freed from skin membrane and 

 seeds; above dispose the figs, cut in nar- 

 row slices. Dissolve the salt in the lem- 

 on juice, add the oil, mix thoroughly 

 and pour over the whole; turn the fruit 

 over and over, and serve at once. 



Steamed Fig Pudding 



One pound of figs, one-half cup of nuts, 

 one-half pound of suet, two cups of 

 bread crumbs, two cups of milk, three- 

 fourths cup of sugar, one teaspoonful of 

 salt, one teaspoonful of cinnamon, one 

 teaspoonful of mace, one-third teaspoon- 

 ful of cloves, four yolks of eggs, four 

 whites of eggs. 



Chop the figs, nuts and suet together 

 (cook the figs a few moments and they 

 can be chopped more easily), mix the 

 sugar, salt and spices and add to the 

 beaten yolks; mix the bread crumbs 



