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Stewed Figs

Put four ounces of sugar into a lined saucepan with the thinly-pared rind of a large lemon and a pint of cold water; stir over the fire until the sugar is dissolved; then move to the side of the fire, add one pound of dried figs and stew very gently for from two to two and a half hours. When the figs are quite tender, mix with them two wineglassfuls of sherry wine and the strained juice of a lemon; let them get cold, turn with their syrup onto a glass dish, and serve.