Whole, unpressed figs in a basket or bag are the best; the price varies with the quality. The skin of the better variety of figs is glossy, silky, and very tender. Such figs require but little cooking. Wash the figs thoroughly, cover with boiling water, and let cook until the skin is tender, adding boiling water if needed. When about done a little sugar may be added. Let the syrup cook until thickened a little. Serve hot or cold with the breakfast cereal, or cold with plain, whipped, or Devonshire cream, as a dessert. For a more elaborate dessert, make an opening in the side of each fig and insert a teaspoonful of chopped nuts, or nuts and cherries, press in shape and cook without disturbance.