The new Annie Dennis cook book

Gather figs with the stems on, before they are quite ripe. Wash and weigh them. Boil in clear water until tender enough to pierce with a straw; take from the water; for every pound of figs take three-fourths of a pound of sugar and make a syrup. Put the figs in and cook until transparent. Flavor with cinnamon, ginger or lemon. Crystallized Figs Take firm, preserved figs that have not been broken and that have the stems on them ; take out the syrup, and drain. Make a syrup of white sugar and water enough to dissolve the sugar well; let it boil a few minutes. Drop in enough figs to cover the surface; let them boil two or three minutes ; take out with a wire dipper or strainer, and place on large, flat dishes. Continue this until all the figs have been boiled. Place the dishes in the sun until the figs are perfectly dry. Place in boxes, with oiled paper between each layer. SCUPPERNONGS Scuppernong Wine, No. 1 Gather very ripe grapes. Press the juice from them at once. Use one and a half pounds of sugar to each gallon of juice. Put in a vessel, and keep it full enough to let the scum run off four or five days. When fermenting, keep vessels full, as directed in making grape wine. Then stop it loosely. Allow to stand five days or more, after which cork and keep in a cool, dark place for three months ; bottle and seal. To make dry, omit the sugar. Scuppernong Wine, No. 2 When the grapes are not thoroughly ripe, pour over them boiling water, and let them stand twelve hours. Press the juice from them. Two pounds of sugar are required when water is added. Then proceed as in foregoing recipe. Scuppernong Wine, No. 3 Place the grapes in a covered vessel, and let them stand twenty-four to forty-eight hours. Then draw off the juice and sweeten with one and a half pounds of sugar to one gallon of juice. Keep the vessel full enough, for five days, for the scum to flow from it. Cork at the end of ten days. Scuppernong Wine, No. 4 Mash the grapes; pour quart of boiling water to a gallon of fruit; let it stand twenty-four hours. Strain it into a jar, and add three pounds of sugar to one gallon of the juice. Let it stand again twenty-four hours, then skim and strain. Then put in jugs, putting thin muslin cloth over the mouth. Let stand six or eight weeks, strain through a flannel bag, bottle and cork tightly, and it will soon be ready for use. Scuppernong Catsup Pulp and then measure one gallon of ripe scuppernongs; place over the fire in a granite vessel. When hot the seed will rise to the top. Turn into a sieve, if necessary, rub the pulp through with a silver or wooden spoon. To this quantity of pulp add two teacupfuls of vinegar, two of sugar, heaping teaspoonful of salt, level teaspoonful each of ground allspice, cinnamon, cloves, and black pepper. Boil slovdy until thick, stirring frequently ; then bottle and seal. Scuppernong Jelly, No. 1 Boil ripe, or nearly ripe scuppernongs, with nearly enough water to cover, until very tender, then strain through a jelly bag, measure the juice, and add the same measure of white sugar ; boil until it will congeal when dropped on a cold, dry surface. Scuppernong Jelly, No. 2