Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-03-31
SEAS0NABLE RECIPES.
English Fig Pudding.

TX together two-thirds of a cum
NH ful of chopped suet, one cup-
ful finely chopped figs. two
1 and half .cupfuIs OF bread
crumbs, half cupfm cocoa,
one cupful sugar, a quarter teaspoon
full of salt. a teaspoonful orange or
vanilla extract. and then three wen
beaten eggs. Put into a well creased
mold and steam three and a half hours
Turn out and serve hot with ginger
sauce or cold with a garnish of whipped
sweetened and favored cream.
Chocolate Fig Pie.
Beat the yolks of four eggs. add one
full cup of sugar and stir well together.
Add eight heaping tablespoonfuls of
grated chocolate and beat again. Put into
a saucepan, and as IL heats stir in slowly
two tablespoonfuls of flour. dissolved in
quarter cupful OF cold milk. As il be-
gins to thicken take from the fire. add
one large cupful chopped figs. Line two
pie tins with pastry and bake. Then put
In the filling and return to the oven a
few moments to set" Beat the whites
OF the four eggs with four scant table
spoonfuls of sugar and a teaspoonful OF
vanilla. Spread lightly over the pies.
Set back in a coolish oven TO puff and
brown.
Stuffed Figs.
For this purpose use the bag-figs that
have not been pressed. Cut small slit
al the stem end of each fig and ill with
sailed pecans or almonds. Press together
and roll in powdered sugar.
Fig Sandwiches.
Chop the figs very fine, add water 10
make thin. smooth paste and cook
gently until of spreading consistency. Add
or extract to flavor. Or, if preferred. use
grated candied lemon or orange peel. with
fresh fruit juice to taste. Spread between
thin slices of buttered brown bread cut i'm
fanciful shapes or between thin slices OF
angel food or sponge cake.
Fig Butter.
Add to three and a half pounds of figs
chopped fine, one pound of walnut meats
also chopped, one pint cider vinegar. two
cupfulS brown sugar and one tablespoon
full each ground cinnamon and cloves
Simmer gently for two hours, then can.
Stewed Figs.
Use for this the Smyrna figs Pull
apart, just cover with cold water and let
stand overnight. The next morning put
over the IRE, bring slowly to the boiling
point, then simmer about ten minutes.
Add a teaspoonful of lemon juice ana
then turn out TO cool. Serve with either
plain or whipped cream.
Flawns.
Use for these good little cakes one
Neufchatel cheese one small cup sugar
the grated yellow rind of one lemon with
half the juice, half cup each of sifted
cracker crumbs and currants, one table
spoonful melted butter, half nutmeg
grated, half a cup cream or rich milk,
four eggs and a tablespoonful salt Crum-
bic the cheese and cracker crumbs to-
gether, beat the eggs and add, with SUI
gar, salt and spices. Next add the but
ter and cream, and lastly the currants.
lemon juice and rind. Mix thoroughly.
put into patty shells-aTld AXE fifteen or
twenty minutes in hot oven Do not an
low them to brown. 4
A Good Cake.
This is simple tea cake, made from
one pound of flour, half a pound of but
ter, two ounces of sugar half a teaspoon
Iul OF lemon juice, teaspoonful of grated
yellow peel and enough water to make a
stun paste. Divide the dough into equal
parts, and roll into large round cakes
about the size of ordinary pie tin.
Mark the edges with a fancy design with
a bigger, or pinch them with the fin-
gers, cut each cake in quarters, brush
over with the white of an egg Law a
strip of candied lemon peel on each. Sprfn-
hle with graduated sugar and bake. This
may be served either hot or cold
EMMA Paddock TtrI .EyORn