Fig or Jelly Filling

Ingredients

• One cup of figs
• 1 cup of raisins
• 1 cup sugar
• 1 teaspoon corn starch
• small piece of butter
• yolks of 2 eggs

Method

1. 1

   Cook until tender.

2. 2

   Remove fruit from water and chop fine.

3. 3

   Put back into the same water, add sugar, butter, yolks of eggs, and corn starch.

4. 4

   Beat this thoroughly and stir into the fruit until a thick paste is formed.

5. 5

   When this is cool, add nut meats chopped and a teaspoon of vanilla.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 109. The excerpt below is the record exactly as published.

Fig or Jelly Filling. One cup of figs. 1 cup of I'aisins witli M'ater to cover. (*ook until tender. Ee- niove fruit from water and chop line. Put back into the same water, add 1 cup sugar, small ])iece of butter, yolks of 'i eggs, 1 teas])()on corn starch. Beat this thoroughly and stir into the fruit until a thick ])aste is fornie<l. "When this is cool add nut meats cho{)])ed and a teas]»oon of vanilla. Date Filling. -Use 1 cup of dales ])itted instead of iigs and pi'oceed as above. Fig Filling. Mix \U lb. of figs, chopped fine, 1 cupful each of sugar and water, and l)oil in a double boiler until smooth and thick; then add 1 teas])oonful of vanilla. Boil the figs in the water until tender before adding sugar. Mus. Bargpi. Orange Filling. Beat the whites of 2 eggs to a stiff froth, l^i cujjs sugar boiled with !/> cupful water until it hairs and then pour in beaten whites and add rind and juice of 1 orange. Mrs. Drake. Maple Pecan Frosting. Boil l^s cups powdered sugar, f cup of maple syru]), and b'o cup of cream until Avhen tried a soft ball may be formed in cold water. Eeuuive from fire, add % cups of nut meats and beat until it will spread. X. W. Tvrogmax. Sour Cream Filling for Cake. One cup sour cream, 1 cup sugar, f cup hickory nuts, chopped. Boil until soft ball stage. Stir until thick. Mrs. ^Y. H. Andeesox. SrPlOKIOK COOK HOOK 145 Custard Filling. One ])t. 1)1' milk. H tal)les])()()iis of siij^ar. A\'licii it l)()ils tliii-kcii Aviili Hour ijiixeil witli milk iiml tlio yolk oi' an co-a. (!ook until thick, liavor, add a tal)lc?ipoon of thick cream and 1 c-u])riil of chopped hickory nuts. Beat until cool. Cream Filling. ]\rix and sift too'ether VL' cupful of .sugar and V-, cup Dousman's Best Patent, flour each; pour into the mixture <iradually 2 cupfuls of hot milk and cook over hot water 15 minutes, stirring continually until the mixture thickens; then cover and stir occasionally. Beat the yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.