Fruit recipes

one-half cup of water. Add to the hot milk and let cool. Then freeze, adding at the last moment either pineapple or lemon extract and the juice of half a lemon. This will make nearly two quarts. FIG ICE Peel two quarts of fresh figs and stir well with the juice of one lemon and its grated peel, or one teaspoon lemon extract, some fruit acid and two cups of sugar. Add two cups of water and freeze. FIG CANDY Boil over a slow fire one pound of sugar and a half pint of water until the syrup hardens when dropped into cold water. Add half a teaspoon of vinegar and remove from the fire, stirring once or twice before pouring over a layer of figs placed in deep dish. Dried figs may be used either previously soaked an hour in cold water, or those perfectly dry. They are more apt to give good results.than the fresh figs. CANDIED OR CRYSTALLISED FIGS Proceed as in third method for drying until the syrupdipping stage is reached. At this point, on removing them from the boiling syrup drain and sprinkle thickly with granulated sugar, then place on thin wooden slabs or “hurdles” of galvanised iron and dry very slowly in fruit-dryer or slow oven, turning the figs frequently. When thoroughly dried and sugared these may be packed in layers, with oil paper between and kept in a dry place. Or proceed as for candied cherries, dipping first in brine instead of lye. FIG JAM If dried steam first till very soft. If fresh and ripe place them in a double-boiler, heating through perfectly but adding no water. They may be steamed instead. Add about one-half their weight then of sugar and cook down carefully till thick. Lemon juice and peel, pineapple or other decided fruit may be added for flavouring. This if preferred may be rubbed through a coarse sieve and heated again before sealing in little pots or jars. FIG. JELLY Slice the figs into the preserving kettle, covering bottom of kettle with cold water. Add slicesof unpeeled lemon, one lemon to one and a half pints of uncooked figs. Place on back of stove to cook slowly an hour, when strain and boil for fifteen or twenty minutes (according to the state of the syrup or the weather), adding three-fourths quantity of sugar to that of the fruit. PRESERVED FIGS Heat figs through thoroughly in a steamer, doubleboiler or slow oven without water, then drop them into a heavy, boiling syrup; remove and let stand in it over night. In the morning bring to a boil, remove; let stand till cold; re-heat; drain; pack figs close together in. jars; cook down the syrup and pour over the fruit. Figs may be preserved in lemon syrup, in grape juice, or other tart fruit juices or have added to them lemon peel and juice or lemon and ginger root. See also Preserved Cherries. Dried figs may be steamed and then so preserved or by simpler process. Many people hold that preserved fresh figs must first be dipped in boiling lye, repeating several times, a minute at a time. PICKLED FIGS Pick figs which are barely ripe, though fully swollen out, and leave stems on the fruit. Place in a jar of fairly strong brine and let stand over night when rinse well in fresh cold water, drain, pack close together in jars, and pour over them hot spiced vinegar (sweetened if liked) as for apples, cherries, grapes, etc. CAKES OF FIGS Cook ripe, peeled figs slowly in double boiler with a little sugar and flavouring (if liked), till smooth and thick. Almonds may be added while cooking. Pour into shallow moulds or pans and dry slowly in sun, oven, or dryer, when perfectly dry cutting in squares or strips and wrapping in oiled paper or storing in dry place. These may be used for cookery as are the commercial figs. TO DRY FIGS