Stewed Figs

Stewed Figs

Ingredients:
2 c. pulled figs
3 c. water

Directions:
Wash the figs and remove the stems. Put them into a preserving kettle
with the water and allow them to come slowly to the boiling point.
Simmer gently over the fire until the figs become soft. If they are
desired very sweet, sugar may be added before they are removed from the
heat and the juice then cooked until it is as thick as is desirable.
Serve cold.
126. STEAMED FIGS.--When figs are steamed until they are soft and then
served with plain or whipped cream, they make a delightful dessert. To
prepare them in this way, wash the desired number and remove the stems.
Place them in a steamer over boiling water and steam them until they are
soft. Remove from the stove, allow them to cool, and serve with cream.
PRUNES
127. PRUNES are the dried fruit of any one of several varieties of plum
trees and are raised mostly in Southern Europe and California. In their
fresh state, they are purple in color, but they become darker during
their drying. They are priced and purchased according to size, being
graded with a certain number to the pound, just as lemons and oranges
are graded with a certain number to the case. In food value they are
about equal to dates and figs. They contain very little acid, but are
characterized by a large quantity of easily digested sugar. They also
have a laxative quality that makes them valuable in the diet.
128. STEWED PRUNES.--A simple way in which to prepare prunes is to stew
them and then add sugar to sweeten them. Stewed prunes may be served as
a sauce with cake of some kind or they may be used as a breakfast fruit.
STEWED PRUNES
(Sufficient to Serve Six)