Stuffed Figs
Remove the inside of steamed or fresh figs and mix the part removed with chopped nuts moistened with a syrup of sugar and tart fruit-juice (cooked or uncooked). Roll in sugar and serve.
Cream two cups of brown sugar with one of butter. Add one cup of water, four eggs, three and three-fourths cups of flour, one teaspoon each of soda and grated nutmeg, and two of cinnamon. Have ready, chopped and floured, one pound of figs cut in fine strips lengthwise, and three cups chopped raisins, adding these just before baking.
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.