Fr/ GULF CITY COOK-BOOK, 1978 FIG PRESERVES. Drop them in - TopicsExpress

Fr/ GULF CITY COOK-BOOK, 1978 FIG PRESERVES. Drop them in a weak salaratus-water, and let remain for fifteen minutes ; wipe them dry, and to a pound of figs allow three quarters of a pound of sugar. When the sirup has well boiled, put in the figs, and boil them untif they look clear; take out the fruit, and sun it for two hours; then re- turn to the sirup, and boil a little while before taking off. They may be flavored with either ginger, mace, cinnamon, or lemon. If lemons are used, do not put them in the boil- ing sirup, as that will make them hard. Slice them, take out the seeds, and put in a vessel with a very little water, and boil until tender; then pour the lemon and the water in which it was boiled into the sirup. If lemons can not be ob- tained, use the oil of lemon, which should be put in when taken from the fire.

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