Fruit recipes

amount of sugar is nourishing and being one of nature’s best laxatives, pleasant to the taste, mild yet positive in effect, it may be given more freely—with greater safety in quantity—to many more people (from children to those most advanced in years) than decidedly acid fruits. Figs are also considered good for the kidneys and because of their demulcent property are sometimes given in pulmonary troubles. Externally applied they are considered very healing (as in the days of Hezekiah) and so, roasted gently or boiled, the inner part is not infrequently used as a poultice. It is said that among the Malays the juice of one species of fig, the F’. toxicaria, is used for poisoning arrows. With some figs the milk is very mild but with many others is acrid though not harmful as with the toxicaria. It was without doubt this very common, temporary stinging sensation which gave rise to the custom of eating fresh figs as below. Wherever this fruit grows every effort should be made to put by a goodly store for future use for, perhaps, in addition to its wholesome qualities there is no fruit which dried, or preserved by some method of cooking, so retains or so transforms its charms into equal attractiveness. It is almost unique in being as agreeable dried as in its original, fresh juiciness and its saccharine quality is greater. TO EAT FRESH FIGS When figs are served at the table uncooked hold them by the stem and with a small knife cut the fruit across twice, at right angles, downward as far as the stem. Thus quartered the pulp will open and hang slightly outward but will not become entirely detached. Then with the knife separate the pulp from the skin, gently scraping it toward one, from the centre, or stem-heart, downward. By this method one secures the entire pulp without the skin and in convenient bits for eating. STEWED FIGS Figs may be stewed in three different ways, if the dried fruit is used: No. 1. Wash figs and place in cold water over night, using a pint of water to a pound of figs. Next morning bring the figs (in same water) slowly to a boil and when tender add half the quantity of sugar that there is juice, cooking down till the syrup is thick. Serve cold with cream. , No. 2. Steam the figs till soft, then place them in boiling syrup for a moment, setting them back where they will not even simmer, for twenty minutes or more, when remove the figs, cook down syrup till thick and pour it over the fruit. No. 3. Wash and cover the figs with wine, letting stand over night. Then barely simmer till tender, treating the syrup as above. Fresh figs require simply simmering a few moments in very little water before adding sugar, when let a syrup form before removing. Pineapple, ginger, lemon, rhubarb, or other fruits may be used to flavour. BAKED FIGS Place fresh figs in a small crock or earthenware dish, with a little sugar and lemon juice or that of other fruit. Cover and bake slowly and no water will be required. TO FRESHEN FIGS Place dried figs in an enamelled colander and steam until soft and filled out in appearance. Remove and prepare further for cooking as desired or roll in confectioners’ sugar and set aside to partially dry before serving. A drop of tart fruit-juice and a little sugar may be placed inside the fig. STUFFED FIGS Remove the inside of steamed or fresh figs and mix the part removed with chopped nuts moistened with a syrup of sugar and tart fruit-juice (cooked or uncooked). Roll in sugar and serve. FIG LOAF CAKE No. 1 Cream two cups of brown sugar with one of butter. Add one cup of water, four eggs, three and three-fourths cups of flour, one teaspoon each of soda and grated nutmeg, and two of cinnamon. Have ready, chopped and floured, one pound of figs cut in fine strips lengthwise, and three cups chopped raisins, adding these just before baking.