Preserved Figs (Fresh)

The figs should not be too ripe; after washing steam until tender; have ready a boiling syup made of two pounds of sugar to one pint of water; put a little syrup into a heated jar and fill in the hot steamed figs, adding boiling syrup as you fill to prevent figs packing together.

Pickled Figs

► Five pounds fruit (light figs), three pounds sugar, one pint vinegar, one tablespoon cinnamon and allspice, one teaspoon cloves, a bit of salt; cook about twenty minutes till fruit begins to wrinkle.

Sugared Figs

Thirty figs, one cup water, one cup sugar. When sugar and water come to a boil put figs in carefully; let boil slowly one hour. Dip out of liquor place on platter and set in sun. Next morning place figs in same liquor, boil one hour and place in sun as before. Repeat third morning and leave in sun until dry enough. Roll in coarse granulated sugar and pack in tin box lined with wax paper. - Mrs. A. E. Stearns.

Special Figs

Seven pounds of figs, three and one-half pounds sugar, one pint of vinegar, one-half cup water, one teaspoonful whole cloves, two teaspoonsful stick cinnamon. Boil vinegar, sugar, water and spices together or until well heated. Put two cloves in each fig. Boil fruit until tender, place in jars, pour over enough of hot syrup and seal. - Mrs. Clarke E. Bell.