182 



FLORIDA FRUITS, 



turned frequently in drying, and after the second day it is 

 advisable to lightly press the fruit with the hand, in order to 

 flatten it. The light-colored varieties are preferred for drying, 

 although some of the dark-skinned, especially the Brown Turl- 

 sey, make a very good article. 



PICKLED FIGS. 



Pick the fruit, with the stems left on ; it must be matured, 

 but not very soft; place it in a jar; sprinkle the layers with 

 salt, in the proportion of a half pound to a peck of figs; pour on 

 boiling water to cover, and let it stand twelve hours ; then put 

 the fruit in a colander, and rinse with clear, cold water. Fill 

 jars with the figs ; take strong vinegar, add a quarter of a pound 

 of sugar to each quart ; boil, and pour the hot vinegar over the 

 fruit. In filling the jars with the fruit, cinnamon bark, cloves, 

 and any other spices desired, should be scattered through it. 



FIG PIE. 



A delicate dessert. For each pie, chop half a pound of figs 

 (dried or fresh) very fine, and cook them up with a cup of cold 

 water, or part cider or brandy, and part water ; when the figs 

 are soft and smooth, let cool, and add the beaten yolk of an egg, 

 put in crust, and bake; make a meringue of the white of the 

 eggs, beaten stiff", with two tablespoonfuis of powdered sugar 

 beaten in it ; flavor with vanilla. As soon as the crust is done, 

 draw the pie to the oven door (don't take it out), spread this on 

 top, and let it set for a minute or two — not longer. 



FIG PUDDING. 



Three-quarters pound of grated bread, half pound figs, six 

 ounces suet, six ounces brown sugar, one teacup of milk, and 

 grate a little nutmeg ; chop figs and suet together ; then mix in 

 the bread sugar and milk, and, lastly, one egg, well beaten. Boil 

 in a mold four hours. Serve hot, with sweet sauce. 



FIG CANDY. 



One pound sugar ; three-quarters of a pint of water, and set 



