Fig Fudge
Pinch cream of tartar Pinch salt 14 lb. chopped figs 1 lb. brown sugar 1 tablespoonful Crisco 1 cupful water 1 teaspoonful lemon extract Wash and dry figs, then chop them. Put sugar and water into saucepan, and dissolve, add Crisco and cream of tartar, and when it boils, add figs, and boil to a soft ball when tried in cold water, or 240° F., stirring all the time. Remove pan from fire, add lemon extract and salt, cool five minutes, then stir until it begins to grain, and quickly pour into Criscoed tin. When half cold mark in squares.