Cassell's dictionary of cookery

Figs, Stewed.— Dissolve in an enamelled saucepan a quarter of a pound of fine sugar with a pint of cold water ; add to it anything to flavour — orange, lemon, or almond, if preferred. Put into this one pound of the best Turkey figs, let them have very little heat, so that they may swell ; if properly done this compote will be excellent, but the figs must be stewed very slowly, and when tender, a glass or two of port wine and a little lemon-juice should be added. "When eaten hot, serve with a border of rice ; when cold, send to table on a glass dish. The thin rind of a large lemon boiled with the figs will flavour this dish well. Time, about two hours and a half to stew gently. Findon or "Finnan" Haddocks.— These haddocks are held in great esteem for their peculiar and delicate flavour. The genuine Finnan may be known by its odour and J-. t ^ creamy yellow colour StrijD off the sldn, and broil before the fire or over a quick, clear one. Eub the fish over with butter, and serve hot. Some persons prefer to cut them in pieces and steam them in a basin of boiling water. Heat the basin first, throw boiling water on them, and cover closely with a plate ; if keirt on a hot stove, they will require from ten to fifteen minutes, and when drained, should be placed on a hot dish and rubbed over with butter. Serve hot. Excellent as a breakfast relish. Probable cost, from 6d. to Is. Findon, or "Finnan" Haddocks, Fried. — Ptub butter or oil on both sides of the fisli, and put it into a frying-pan smeared with either. Shake the pan over a clear fire. In three or four minutes the fish will be sufficiently done. Serve hot, with a little more butter rubbed over. Probable cost, 6d. to Is. Finger Biscuits.— Take six eggs, and divide the yolks from the whites. Beat up the yolks with half a pound of fine sugar ; mix for five minutes, and add the whites, well whipped, I with five ounces of flour. Flavour with vanilla, I lemon, or orange-flower water. Make a pasteboard funnel, fill it with the paste, and press the biscuits through the aperture at the centre, I which should be cut to about threc-q_...,»iers j of an inch in diameter. Make the b'iscuits in ; the shape of a finger, and about three inches I long. Drop them on a baking-sheet in straight I lines. Sprinkle finely-sifted sugar over them, i and bake in a moderate oven. They should ! be a light yellow colour. Time, ten to fifteen : minutes to bake. Probable cost of this quan- I tity, Is. Fish Cakes. — Make a savoury gravy, by 1 boiling down the heads, tails, fins, and bones I of any fish, with water enough to cover them. ! Add onion, herbs, pepper, salt, and a very ' little mace. "With the meat, when well minced, mix a third part of the quantity of bread- ! crumbs, and a flavoming of the same kind as that used for gravy. Moisten with melted I butter, and bind with white of egg. Cover the 1 cake with raspings, and fry in butter tiU of a ] light brown. When the gravy has been strained I from the trimmings, put it, with the cake, into I a stewpan, cover close, and stew gently for a • quarter of an hour. "While the cake is beingfried turn a plate over it. Time, eight to ten minutes to fry.