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BULLETIN 77, HAWAII EXPERIMENT STATION 



Fig litchi cocktail 



6 servings 



3 cups fresh figs, peeled and cut 2 tablespoons lemon juice 



in cubes (1% pounds) y 2 cup liquor from canned litchis 



1% cups canned litchis (10-oz. can) 



Wash, peel and dice figs. Cut litchis in quarters. Combine all ingredients 

 and allow to stand in a cold place for 1 hour before serving in cocktail 

 glasses. 



Fig jam 



yield 1% quarts 



10 cups figs, chopped and peeled 5% cups sugar 

 (5 pounds) y z cup lemon juice 



Peel and chop figs. Add sugar and lemon juice, then boil 1 hour, or until 

 thick. Stir frequently to prevent scorching. Pour into hot sterile jars and 

 seal with paraffin. iy 2 tablespoons finely chopped fresh ginger root may be 

 added if desired. 



Preserved figs 



yield 2 quarts 



4 pounds or 24 firm ripe figs y 2 cup baking soda 



8 cups sugar 3 quarts boiling water 



4 quarts water 



Combine soda and 3 quarts of water, heat to boiling, and add figs a few 

 at a time ; allow to remain 15 minutes without additional heating. Remove 

 figs and wash in several changes of clear water. Remove any undesirable 

 spots from figs, peel, and place in cold water until ready for cooking. Pre- 

 pare a syrup by boiling together the sugar and water. Add figs so that 

 there will be just one layer of figs in each kettle and cook without stirring 

 for 2 hours, or until figs are clear and glossy in appearance, and temperature 

 of syrup is 224° P. Carefully lift out figs, place them in a shallow pan, and 

 pour syrup over them until fruit is entirely covered. Cover and allow to 

 stand over-night to "plump." 



Pack figs in hot sterilized jars, heat syrup to boiling and pour over figs. 

 Partially seal jars and process 15 minutes in hot water bath. Have more 

 than enough boiling water to cover jars and keep boiling during the process- 

 ing. Remove jars, seal and label. These figs may be served with the main 

 course of the meal or a delicious salad may be made by stuffing drained figs 

 with cottage cheese and serving with mayonnaise and nuts. 



Fig filling for cake 



yield 1% cups 



2 cups chopped peeled figs % cup water 

 % cup sugar 2% tablespoons lemon juice 



Mix ingredients together and cook 45 minutes, until figs are soft and mix- 

 ture is thick enough to spread. Cool and spread between layers of plain 

 yellow or white cake. 



