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Stuffed Figs (For this use bag figs)

For this use "bag" figs, which have not been pressed. Cut a small slit in the stem end of each fig and work in two or more blanched almonds. Another mixture which is sometimes used is a mixture of almonds, walnuts and hickory nuts pounded to a paste with a few drops of sherry; for this a portion of the soft interior must be removed from each fig, using a penknife or the handle of a spoon and filling up with the nut paste. These prepared figs may be served with other bonbons for luncheon or dinner; they should be arranged on a fancy dish and passed after the dessert is served.