FLORIDA >STATE HORTICULTURAL SOCIETY. 
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Sweet Pickle —Prepare the fruit as di¬ 
rected for family use. Then place in a 
syrup which is prepared as follows : 
1 cup sugar 
1 cup vinegar 
Spices to taste 
Boil and add fruit. Cook thirty min¬ 
utes and seal. 
Marmalade —Cut fruit and prepare as 
for family use, but before placing in the 
syrup, run the slices or cubes through a 
coarse food chopper. Cook it in the syrup 
for ten minutes and seal. When it is 
removed from the jar for use, it can be 
candied or not as one prefers. It is a 
very valuable addition to one’s supply of 
culinary sweets. 
Dates. 
Dates may be used in puddings, and 
cakes, or they may be stuffed with some 
tropical nut as a confection, (which see) 
Figs. 
The fresh fruit may be used in a va¬ 
riety of ways. 
Fresh —Cut the fruit in slices and 
sprinkle with sugar. Serve with whipped 
or mock cream. Some of the larger va¬ 
rieties are easily peeled and in this way 
make a more dainty dish. 
C armed — 
1 peck figs 
6 pounds sugar 
1 quart water 
Make a syrup with the sugar and 
water. Add the figs and cook until the 
fruit is clear and transparent. Place in 
well sterilized jars, and seal at once. 
Sweet Pickle — 
1 peck of figs 
1 quart of sugar 
1 quart of vinegar 
Boil the vinegar and sugar and then 
add spices to taste. Then pour this over 
the fruit. When it has cooled, drain the 
fruit and if there is not enough liquid to 
cover the fruit add more vinegar and su¬ 
gar. Heat this syrup to the boiling point 
and pour over the partially cooked fruit. 
Continue the boiling for ten minutes. 
Put the fruit in well sterilized jars, and 
cover with boiling syrup. Seal while hot. 
Cake Filling — 
1 pint figs, (canned or dried) 
2 tablespoonfuls sugar 
Juice of one lemon or orange 
Pass the figs through the medium cut¬ 
ter or food chopper. Add the sugar and 
cook until they form a thick pulp then 
add the lemon juice, beat well and when 
cool spread between the layers of a cake 
Ice the cake with plain icing. 
Sandwiches — 
1 cup of figs (canned or dried) 
J4 cup nuts 
2 tablespoons of fruit juice 
Pass the figs and nuts through the food 
chopper; blend with the fruit juice and 
spread between slices of well buttered 
bread. 
Pudding — 
1 cup of butter and suet mixed 
1 cup of syrup 
T eopr 
i teaspoon of soda 
3 cups of flour 
1 cup of figs, canned 
1 cup of citron, crystallized 
2 teaspoons of cinnamon 
1 teaspoon of allspice 
