The Barre daily times. (Barre, Vt.) 1897-1959, 1914-07-07
Fig Dainties.

| Stewed figs prepared in the following
way have much of the richness or flavor
of the fresh fig preserve: Mix half a cup
full of graduated sugar with two cups
of cold water and stir over the fire I'M
til the sugar is dissolved. Then add the
rind of lemon, cut in thin strips, and
a pound OF dried figs. Stew slowly for
about two and half hours. Then re-
move from the fire. add the juice of u
lemon and winegIassful and half
of port. Chill and serve cold.
Stuffed figs are delicacy that can be
eaten at dessert or else as a between
meal sweetmeat. with afternoon tea or
with evening refreshments.
The resourceful cook will devise many
interesting combinations with which to
stuff figs. To begin with, figs should
be softened. Sometimes those bought in
glass jars are soft and plump enough
as they are. Otherwise they can be
steamed for few moments, or else
soaked in cold water for 8 minutes and
then dried. They should then be slit
open at the top and the filling should
be inserted through this opening.
Chopped pecans mixed with a little
candied ginger, chopped walnuts mixed
with seeded and chopped raisins, date
meats mixed with shredded blanched al
monds-all these mixtures are good for
filling. Nuts OF any kind, either alone
or in combination, can be used. The figs
can be rolled in little fine graduated
sugar or else served as they are.
drilled figs are an old convent dish.
To make them soak dry figs an hour,
dry them on a soft cloth and split them
open. Pat them fiat with potato mash
err or mallet. brush them with salad oil.
and broil them over a clear, hot fire for
a minute on a hot dish and sprinkle
them with lemon juice and graduated
sugar. Serve Immediately.
Fig pudding is substantial dish that
IS easily made Mix half a cup of gran
llated sugar with half pound of figs,
chopped fine. Add a cup OF -four and
mother Of finely chopped beef suet.
Then add little grated nutmeg, a ia
of molasses and table,
spoonful of milk Butter and flour
budding mold and pack the fig mixture
n it. Tie it securely in a cloth and boil
{ four hours. Serve with any light pud-
ling sauce. Lemon or wine sauce is es-
'ecially good with it.
Another fig pudding is made with GUS
ard. This pudding calls for a pound of
gs soaked for half an hour in warm wa
err and then cut in two. They should
hen be dipped in some unset lemon or
zine Jelly and then arranged around the
inside of a Jelly mold. which has been
uttered Mix the yolks OF five beaten
ggs with half cup of graduated sugar
nd slowly add pint of milk. Thick
n it in a double boiler. Soak half an
nnce of powdered gelatine in a little
Did water and dissolve ii in hot water
l a double boiler-just enough hot wa
er to cover it. Cool it and then add 10
} the whites of two eggs, beaten stiff.
tir until this mixture of egg whites and
alatine is stiff and white. Then add 10
, the cool custard and fill the fig-lined
old with it. Chill for 10 hours before
irving.
An easily made fig jelly is this; COOK
pound of figs in boiling water until the
tins are soft. Soften an ounce and
If of gelatine in cold water and dis
live il in half a cup OF the water in
hich the figs were cooked. Add three
urths of a cup OF graduated sugar to
IL gelatine and measure, adding enough
nned cherry Juice to make a quart.
1t LAYER OF this liquid in the bottom
a mold. let it harden, add a layer Of
Is and another layer of jelly, let IL
rden again and proceed IN this way
It'll all the figs and Jelly are used.
arden and serve with whipped cream.
This is a good fig filling for any layer
ke: Chop half a pound of figs or run
EN- through q coarse division Of the
getable chopper. Add three table,
oonfuls Of sugar and three tablespoon
Is Of boiling water, with tablespoon
Of lemon Juice. Cook in a double
iler until thick.
Dorothy Dexter.