Figs, both fresh and dried, contain a large amount of sugar; dried figs about forty-nine per cent. They also contain a little nitrogenous matter, which makes them much more nutritious than most of our common fruits. Both fresh and dried they are aperient.
If dried figs become hard, they may be scalded and soaked three or four hours, or over night. Dried figs must be thoroughly masticated; in fact, it is better, if the skin is tough, to reject it entirely.
Purchase the so-called pulled figs, put them in a wire basket, plunge them into a kettle of boiling water to thoroughly sterilize the outside. If you have not a wire basket, put them on an egg beater, a few at a time, and hold them in the water for at least two minutes; lift and throw them on a plate to drain. Serve on a dainty plate, with a fruit knife and fork.
Buy, a few figs at a time, and put them at once in a cold place to keep. At serving time fill a small individual serving dish with cracked ice, sink the figs in the ice, stem end up. These are rich and luscious, and must be handled very lightly.
Wash the given amount of pulled figs in cold water, let them soak for two hours; place them in a colander, over a kettle of boiling water, steam continuously for three quarters of an hour and stand aside to cool. These may be cut into pieces and eaten with a fork, or they may be eaten from the fingers.
Wash a half pound of pulled figs, cover with a pint of water and soak them over night. Next morning bring to boiling point, add a bay leaf, cover the saucepan and push it to the back of the stove where it will keep boiling hot for one hour. Serve cold, plain or with cream.
Put two stewed figs through a meat grinder, then into a saucepan with four tablespoonfuls of water, and stir constantly until they reach the boiling point. Have ready on a breakfast plate a slice of bread, toasted to a golden brown and buttered; put over the fig mixture and serve at once, with cream or milk.
This takes the place of fruit and cereal, and is an excellent remedy for obstinate constipation. It makes a good supper as well as a good breakfast dish.
Toast a slice of sponge cake, cover it with the fig mixture and serve with cream or milk.
Soak a half pound of pulled figs over night. Next morning bring to boiling point, boil five minutes and drain. Put them through a meat grinder. Blanch a half pound of Jordan almonds, put them through a meat grinder, and mix the two together. Knead the same as bread, roll the mixture into a sheet a half inch thick, cut into "caramels," wrap each in waxed paper and keep in a cool place.
These make a nice "candy" for children. Two, slowly eaten, just before going to bed, will relieve obstinate constipation.
Wash, scald and soak two figs over night; next morning put them through the meat grinder with twenty-four blanched almonds. Add two tablespoonfuls of water, or enough to make it the consistency of a thick sauce; spread it on a slice of hot buttered toast; eat plain or with milk. An excellent breakfast for school children.
Use the same mixture as above, without water, between two slices of bread and butter.