Fruit recipes

FIG LOAF CAKE No. 2 To two cups of sugar add a generous half cup of butter, one of milk, four (scant) of flour (in which two teaspoons of baking-powder have been sifted) and four eggs. Flour two cups chopped figs and add to batter just before placing in pans to bake. LITTLE FIG CAKES Beat together five eggs. Add to this a pinch of salt, a cup each of sugar and chopped nuts, and a half cup of raisins, the juice of one lemon and a pinch of nutmeg, one cup of bread-crumbs in which has been well mixed a rounded teaspoon of baking-powder, and one-half pound figs chopped fine. Bake in one rather thin sheet and when the cake is cold cut in small squares. This may be iced with a plain boiled icing (see Introductory Recipes) into which has been stirred one cup of chopped figs and nuts. FIG LAYER CAKE Use any of the plain foundation cake batters (see Introductory Recipes) and bake in layers. For filling use the real fig jelly, or the filling given next below or “‘Fig Snow.” FIG FILLING OR JELLY FOR CAKE Chop or shred one pound of figs and boil until tender in one coffee-cupful of water, in double boiler. Add one and one-half cups of sugar and one teaspoon of vanilla. Boil down until smooth and thick. Spread while warm. FIG SNOW FOR FILLING Mix fig pulp (fresh or steamed, or stewed) with whipped cream or meringue as for banana filling for Banana Layer Cake. FIG PUDDING OR PIE (Very Simple) Cut fine one-half pound fresh or dried figs and simmer half an hour in three-fourths pint of water, a dessertspoonful of sugar being added when nearly done. Remove and cool, when add the well-beaten yolks of two eggs. Place in a pudding or pie dish and bake in moderate oven until the yolks are set sufficiently, then place on top a meringue made of the whites of the eggs and two tablespoonfuls of sugar. Let this brown and remove to cool. FIG SUET PUDDING (An English Recipe) Chop fine six ounces of suet in three-fourths pound of flour, adding a well-beaten egg, three-fourths cup of sugar, and sufficient milk to form a smooth dough. Roll out _ half an inch thick and sprinkle on it one pound fine-chopped figs. Roll this up and tie in a pudding cloth, place in boiling water, and boilfor two hours. (A little nutmeg may be used for flavouring.) FIG BREAD PUDDING Soak three cups of breadcrumbs in one and one-fourth pints of water and beat into this four eggs, a pinch of salt, two tablespoons of sugar,and one and one-third cups of chopped figs. (The figs should be first dredged in flour.) Flavour with lemon or nutmeg. Beat well, then place in pudding-dish and bake slowly for an hour and a half, or place pudding in tight-covered vessel which is to be placed in a pot of boiling water and kept at a boil for two and a half hours. Serve with hard sauce. FIG BLANC MANGE Make as for Banana Blanc Mange; using one cup of fig pulp and one cup of chopped nuts and a little lemon tincture. Prepare a sauce with the yolk of the egg beaten with a tablespoon of sugar and stirred in with a pint of boiling milk. Add one teaspoon of cornstarch, wet with a little water, and remove from the fire. Nutmeg may be added or a dash of lemon extract. Serve cold. FIG ICE-CREAM For two quarts of fig ice-cream mix one quart of cream with two cups of sugar and freeze partially. Then add to the mixture two cups of fig marmalade, the juice of oné lemon with one teaspoonful of lemon extract, and the whites of four eggs with which has been whipped a pinch of salt, and finish freezing. FIG ICE-CREAM No. 2 Stir together one pint of cream, one pint of new milk, and three-fourths cup of sugar. Place on stove and bring to a boil. In a separate vessel should have been stewed one cup of chopped dried figs or two cups of fresh fruit in