Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-07-26
FIGS AREPERFECT FOOD.

They Contain All the Elements Necessary
to Life, but Make Monotonous Living
How to Prepare Them = Recipes for
Frugal lDishes-Household Hints.
WRITTEN FOR THE DIsPATCH.I
DR.. Nichols says it is not only possible
for man to live upon figs, but, that sitting
under his own vine and fig tree, a man
would have plenty to cat and no landlord
to pay. Travellers in A in Minor and South
ern Europe provide themselves with figs
and olives for long journeys, and at certain
seasons figs are almost the most coTl-
mon food of the Italians. They are nutri-
tious, and, as we all know, possess valuable
medicinal virtues.
Fresh figs served at the beginning Of a
repast form an exquisite cold hors d'aluvre,
and they enter largely into the composition
of many sweet dishes. here subjoin few
reliable recipes:
Fig Pudding.
Mix together one-half pound Of best figs,
chopped, one-half pound bread crumbs, one
half pound suet, oDe-half cup flour and four
eggs. Beat eggs separately, adding whites
last. Steam OF boil four hours, and serve
with sauce.
Another Fig Pudding.
Cream together one and one-halr cupfuls
of sugar, and one-half cupful of butter, add
one-half cupful of milk two and one-haf
cupfuls of flour, two level teaspoonfuls bGk-
ing powder and three well beaten eggs. Bake
in alternate layers with sliced figs. Serve
with sauce.
To Freshen Figs.
Figs, which by long storage have become
hard and withered may be freshened with
out impairing their flavor and rendered
quite fit for table by following these
simple directions: Steep the dry figs for a
few minutes in tepid water, wash them well,
and dry them in towel. Place in pan and
heat carefully in slow oven. Remove, roll
in powdered sugar, and arrange on sieve
to dry.
Fig Compo5e.
For very fine dessert and one easily made
we recommend this compete: Make syrup
of four ounces of fine white sugar, the rind
of a large lemon Tor orange juice and rind)
and pint of cold water. When the sugar
is dissolved add pound Of fine figs and
fire for about two hours. Add two glassfuls
of wine and the strained juice of the lemon.
Arrange in fancy dish and serve very cold.
1 give below some recipes for frugal
dishes:
Hash Pie.
Moisten cold mashed potatoes WITH bos
milk-to which lump of butter has been
added. Stir in some minced meat OF any
kind and well beaten egg. Shape into
mound, strew with bread crumbs and bake
Is minutes in quick oven.
One Egg Cake.
Take one cupful of sugar, one half cupfuI
of soft butter-but not melted-and the yolk
of one egg. Beat ten minutes. Dissolve an
even teaspoonful of soda in q half cupful Of
new milk. Add this and two cupfuls of flour,
sifted with two teaspoonfuls of cream Of
tartar. Beat five minutes, fold In the beaten
white and flavor to taste.
Drop Biscuit.
Take cupful of milk one egg a cupful Of
flour, spoonful of melted butter, and lit
tie salt. Bake in q hot oven and serve as
once.
English Mutton Pie.
Cut into chops, trimmed neatly from all
fat off the best end of a neck or Ioin of NUT
ton. Lay them in q dish, season with salt
and pepper; add a little mushroom catsup,
some chopped onion and sliced potatoes.
Cover with q crust and bake two hours.
When done remove crust and pour out the
gravy to cool, so as to remove fat; then boil
1t, and pour into the pie again.
Facts About Pickles.
Pickles are best preserved in glass or hard
stone lars Scald the jars thoroughly and
set in the sun for few hours before filing
them Pickles often spoil and become soft,
because the vinegar does not completely
cover them. Always put weight on them
and tie up carefully to keep out insects A
harmless greening for pickles Is vine leaves
or spinach. The practice Of using brass
kettle for this purpose is q very dangerous
one If spices are used or tumeric for color
lug tie these in thin muslin bags.