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Fig Toast

(See cut facing page 198.) Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is well reduced.

Cut the crust from a thick slice of bread and sauté to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter. Drain the bread on soft paper; then heap the figs upon it, cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar, beaten until stiff.

Serve at once. Prunes, apricots, peaches, pears, or strawberry preserves, may be prepared in the same manner. If preserves be used, omit the sugar from the cream. Sponge cake may be used in the place of bread.