Wash the figs in hot water, cut off the stem and blossom ends, place in a steamer or in a colander over hot water, cover tightly, and steam twenty to thirty minutes. Serve with or without cream. This is one of the most delicious ways of serving figs.
Select natural or pressed figs, remove the stems, and wash in hot water. Put in a steamer or colander over a dish of hot water, cover closely, and steam until thoroughly softened; then remove from the heat, and when cool, stuff each fig with a walnut meat by making an opening in the side of the fig and enclosing the nut. Before serving, sprinkle the figs with granulated sugar.
1/2 pound of figs 1/2 pound of apples
3 ounces of sugar 1/2 pint water
See that the figs are quite clean, then put them in an enameled stewpan with the sugar and water. Bring them very quickly to the boiling point, then put them where they will just simmer gently, keeping the pan covered for an hour and a half. Now turn them into a tart dish, and add the apples, which must be weighed after they are peeled and sliced. Mix them together and cover them with a paste. Bake in a hot oven. Raise the crust gently when it is sufficiently baked, and see whether the apples are tender. If not, let the tart stand on the top of the stove for a few minutes to finish them. Serve cold with plain cream or icecream on each slice.
1 1/2 pints mulberry juice
4 ounces of tapioca
Extract the juice from the mulberries by placing them in a jar and bruising them with a wooden spoon; then place the jar - which must be covered - in a saucepan of boiling water. Let the water boil until the juice flows freely from the mulberries; then strain them through a fine hair sieve. Do not squeeze the mulberries, but let the juice drop slowly through. Crush the tapioca so that no lumps remain; then pour the mulberry juice over it, and let it stand all night. Boil it until it is quite clear, stirring to keep it from burning, and add sugar to taste. Pour into small molds which have been standing in cold water. Serve with cream.
Windfalls do quite well for this dish, and those who possess mulberry trees will find that the fruit can be utilized to great advantage in this way.
1/4 pound butter
1/4 pound bread crumbs
2 pounds black cherries
1/4 pint of milk
Pick, and stone the cherries. Make the milk hot, and melt the butter in it. Blanch the almonds, and put them through a nut mill, and pound them well in a mortar. Now mix the almonds with the bread crumbs, sugar and a pinch each of cloves and cinnamon. Pour over the milk, and also melted butter, mix again carefully, and add the cherries. Bake in a shallow tin in a moderate oven for an hour. The cake should be about an inch and a half thick. Serve with whipped cream.