Detroit evening times. (Detroit, Mich) 1921-1958, 1941-11-18
Domestic Figs
Are Second
To None
By PRUDENCE PENNY

loo ilRh6 Dttil kIOWH III
this country as far back as 1869.
but nevertheless it has taken an
international change to make
the American people completely
aware Of their fine quality.
With imports curtailed we
now discover our own domestic
crop, grown in California, is
second to none.
We realize that one part
which we as homemakers can
play in national defense is to
serve our families foods high In
essential minerals and vitamins.
Dried figs boast high alkaline
forming mineral content /.
calcium. phosphorus and iron are
outstanding.
Just Arrived
Knowing that figs have quail
ties which spell health for every
one, young and old, let's serve
them in a variety of ways. The
new crop has just come into the
Detroit market.
New and different cookie
recipes are popular these days
perhaps because there are
so many boxes TO pack for boys
at camp. Here's one that packs
well, is easy to make and tastes
grand!
Fig Cookie Strips
l cup dried figs
IL cups graduated sugar
Il cup butter
3 eggs
2 cups sifted all-purpose flour
Il teaspoon salt
Il teaspoon soda
l teaspoon lemon extract.
Rinse and drain figs, clip
stems and put fruit through
food chopper using a medium
knife. Cream together sugar
and butter. Add well beaten
eggs and figs. mixing thoroughly.
Sift -four with salt and soda and
add to creamed mixture. then
add favoring and beat well.
Drop by teaspoonfuls onto a
creased cookie sheet and bake
in a moderately hot oven t400
degrees) from z to 10 minutes.
Or spread batter in thin layer
on creased cookie sheet and
bake in 400 degrees oven Is to
Is minutes. Cut into stripes
when baked.
California Fig Cake
l cup dried figs
Ia cups graduated sugar
n cup shortening
cup cold liquid from figs
3 cups sifted all-purpose -four
s teaspoons baking powder
"a teaspoon salt
l teaspoon vanilla extract
II teaspoon lemon extract
egg whites
Boil figs 5 minutes. then drain.
cool and cut into pieces. Save
liquid. Cream sugar and shorten
ing together and add liquid.
Combine with -four sifted with
baking powder and salt, and
beat thoroughly. Add figs and
fiavoring.
When thoroughly mixed. fold
IN stiffiy beaten egg whites.
Pour into a large shallow loaf
pan and bake about / hour in a
moderate oven 1850 degrees).
Fie-Custsrd Pudding
III cups dried white figs
2 cups cold water
cup graduated sugar
II teaspoon cinnamon
2Z cups milk
IL cup granulated sugar
Few grains salt
4 tablespoons cornstarch
2 eggs
! teaspoon vanilla extract
. l S-inch layer sponge or butter
cake.
Rinse figs, clip stems and
grind fruit. Add water and boil
until water is nearly evaporated
(about 10 minutes), add sugar
and spice and cook and stir un-
Ill of a conserve consistency Il
to8 minutes); cool.
Combine 2 cups milk. sugar
and salt in top of double boiler
and scald. Moisten cornstarch
in remaining II cup milk, add
eggs and beat. Stir into hot
milk. Cook and stir until thick.
Remove from heat, add flavoring
and stir TO blend, then let this
custard cool.
Cut cake through center TO
form two thin layers. Spread
bottom layer with fig filling.
Cut a five-inch circle from CEN
ter of second layer. Place this
layer on top of fig-spread layer,
and spread with fig mixture.
Fill center with custard fill
ing. Cut portion removed from
cake into four pieces, spread
with fig filling and use TO deco
rate top of cake. Serves six or
eight.
Stop That Pop