Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-03-17

practice arose from the Bible story of
Iacchcus who ciutcd into u fig tree to
see his Lord. While the most Of us are
deharred from the pleasure of eating our
figs fresh from the tree, they are as eX-
celent dried white their saccharine
quality is greater.
In California the loose bag figs cured.
but not packed. are cheap and most de
liclOue for stewing. In the Eastern and
Middle West markets. the dried figs which
come in strings, whole In form and cheap
in price are good for all cooking pur-
poses.
Wash them thoroughly, soak over night,
then simmer in the same water a few
minutes until tender. Serve cold with an
abundance of cream which draws out the
full flavor Of the fruit.
FIG AND APPLE JAM.
Add to FIVE pounds peeled and sliced tart
apples. FIVE pounds black ripe fresh figs
also peeled, and five pounds graduated
sugar and cook until as thick as desired
Cool before scaling. Whore the fresh
figs are not available, the dried ones can
be used les,cuing the amount of sugar
very considerably.
STUFFED FIGS
For this purpose the bag figs which have
not been pressed are best. thuush any
large fine figs may be used. steam until
they are plump. cut small slit in The stem
end of each, using a small sharp knife
and fill with nuts of almost any Kind
! saltod or fresh whole. halv ed. chopped or
! slivered-candied cherries. preserved GIN
| ger or a small piece OF 'bamboO dainty
that is found in Chinese establishments
| in stlMllng figs it is nice to have a Veriety
OF Filings. as il costs no more and fur
nishes the element Of unexpecteduess.
which is always flip to appetite Press
the edges of the fix carefully together
again, roll in powdered sugar, and serve
on pretty dish.
FIG PUDDING.
Mix together one cup Of finely chopped
suet, q cup ana n hall of figs also chopped
fine, two cups Of bread crumbs. one holt
cup chopped almonds. one tablespoons
ful Of molasses one cap brown sugar, two
boatcu eggs half tcaspoonful each nut
meg, cloves. cinnamon, and aIlspico and
IL hall cup sweet milk or enough to make
about as stiff as bread dough, Min al tho
dry ingredients FIRST. then add The rest;
81
and steam four or Ave hours keeping the
water underneath lepienlsuoG ana boil
ing; serve with foam sauce.
FIG AND APPLE PUDDING.
Select large tart baking apples wash,
core. Arrange in q granite baking pan
never tin, which darkens the applesJ
then stuff each apple with "A fig rolled
small as possible or chopped as preferred
Fake slowly until tender, but not broken
place in "A glass dish and cover with a
thick boiled custArd, Decorate each
apple with a candied or Marasohno cherry
and serve with sweet WATERS.
FLO PUFF.
Sift together one pint Of hour and tive
teaspoonfus of baking powder Rub int
the flour a heaping tablespoonful Of but.
ter ana add one cup Of chopped figs Ado
milk enough to make soft dough- a cur
ana u quarter or possibly lessJ and poul
; into dozen well battered cups. hliinl
them n little more than half fun. Set II
a steamer over kettle OF boiling watel
and boil steadily half an hour. If neces
sar.' to Teplcnish the water, do SO from
the boiling tea kettle. Turn out on des
sert plates and serve hot with hard sauce
FIG COMPOTE
cut one pound of figs in small pieces
Have ready a syrup made Of two cupful
OF water and one of sugar Add the fig
two slices of lemon and piece of sticl
cinnamon aud cook slowly for hfteel
minutes, taking care that the syrup doe
not stick to the pan, cool. When read.
to serve take out the lemon and cinnamon
pour In sobet glasses, cover with Will
ped and sweetened cream.
, FILLING FOR FIG CAKE.
Cut dozen figs in small pieces. jus
| cover with water and let them come to
boil. Have ready the well beaten white
, of four eggs stir the hot figs into the egg
add "A cupful of sugar, heat well am
spread between the layers.
RHUBARB AND FIG JAM
y To five pounds tender rhubarb washe
and cut in inch pieces without peeling