Ftvdt Filling

Ingredients

• 1/2 pound figs
• 1/2 cupful sugar
• 1 teaspoonful lemon juice

Method

1. 1

   Chop the figs fine and mix with the other ingredients.

2. 2

   Cook in a double boiler until thick enough to spread.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 60. The excerpt below is the record exactly as published.

Ftvdt Filling % pound figs V2 cupful sugar 1 teaspoonful lemon juice Chop the figs fine and mix with the other ingredients. Cook in a double boiler until thick enough to spread. Date Filling % pound dates ^ cupful water 1 cupful sugar 2 teaspoonfuls lemon juice Stone the dates and cut in small pieces. Mix ingredients and cook to a paste. 124 THE FAEM COOK AND RULE BOOK Orange Icing Moisten powdered sugar with orange juice until the mixture is of the right consistency to spread. Orange Filling Mix % cupful sugar, 2% tablespoonfuls of flour and the grated rind of 1 small orange together and combine with ^ cup- ful of orange juice, 2 teaspoonfuls of lemon juice, 1 egg slightly beaten and 1 teaspoonful of melted butter. Cook 10 minutes in a double boiler, stirring constantly. Cool before using. CHAPTER 21 FRUITS The purpose of cooking fruits is to soften them and to pro- vide a change in flavor. Before cooking dried fruits they are soaked several hours in water. The liquid in which they are soaked is used in the cooking, which should be slow and gentle. Spices may be added to cooked fruit for variety if one wishes. Baked Apples Wash, wipe, pare and core tart apples. Put in a dripping pan or baking dish, fill the cavities of the apples with sugar and cover the bottom of the pan with water. Bake in a moderate oven until the fruit is soft, basting every 10 minutes with the syrup in the pan. Serve hot or cold with or without sugar and cream. Baked Apple Variations Add 1 drop of lemon juice to the cavity in every apple. Fill the cavity with chopped nuts, raisins and brown sugar instead of granulated sugar. Fill the center with small red cinnamon candy instead of sugar and serve with cream. Use chopped marshmallows in the cavities, adding it just be- fore the apples are tender and after the sugar has melted. Be- fore removing the fruit from the oven, place a marshmallow on top of every apple and have the oven slow enough to brown it without burning. Raisins and sugar may be used in the centers. A fruit syrup may be used. To make it, boil 1 cupful of sugar, 2 cupfuls of water, the juice and rind of V2 lemon and 1 table- spoonful of butter together. Add 4 tablespoonfuls of chopped raisins to the syrup after it has boiled 5 minutes and let simmer 125 126 THE FAEM COOK AND EULE BOOK until the syrup is thick. Pour this over the apples and bake. When cold, serve with whipped cream. Boiled Apples 6 apples 1 cupful water % cupful sugar 1 lemon Put the sugar, water and the juice and rind of the lemon in a saucepan. Boil until the syrup thickens. Then add the pared and quartered apples and simmer until they are clear and trans- parent. Lift them from the syrup carefully and place in a large dish. Top with whipped cream. Apple Sauce 8 large apples % cupful sugar % cupful water Wash, pare and core the apples. Place them in a crock with water and sugar. Cover and bake until a pretty red in a slow oven. Mammy's Baked Apples 6 large apples 6 thin slices lemon 1 cupful sugar %

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