Stewed Figs
Figs may be stewed in three different ways, if the dried fruit is used:
No. I. Wash figs and place in cold water over night, using a pint of water to a pound of figs. Next morning bring the figs (in same water) slowly to a boil and when tender add half the quantity of sugar that there is juice, cooking down till the syrup is thick. Serve cold with cream.
No. 2. Steam the figs till soft, then place them in boiling syrup for a moment, setting them back where they will not even simmer, for twenty minutes or more, when remove the figs, cook down syrup till thick and pour it over the fruit.
No. 3. Wash and cover the figs with wine, letting stand over night. Then barely simmer till tender, treating the syrup as above.
Fresh figs require simply simmering a few moments in very little water before adding sugar, when let a syrup form before removing. Pineapple, ginger, lemon, rhubarb, or other fruits may be used to flavour.