THE J

C. FORKNER FIG GARDENS RECIPES

FIG MUFFINS—

jssjss^x aa s?«ks

for twenty-flve minutes in hot oven.

BISCUITS O' BENT—

Put two cups of flour into a pan, work into it ^fourth cup of shortening, one teaspoonful of

it two teasSoonfuls of baking-powder and one- fiS clp f|opped fig. Wet with one^of

uSll STrtS enough £ handle. Roll to the usual thickness, and bake in a quick oven.

FIG-YEAST BREAD—

One cup of warm, left-over cereal; three table-

""cereal, the sugar, the salt and the shortening add the yeast-cake dissolved in water, and sufficient flour to knead. Let rise over night Tn the morning when kneading, work in one-half cup of Enghsh walnut-meats, chopped, and one- hWcup of chopped figs. Shape into a loaf let rise; bake in a moderate oven. This bread is very good for sandwiches.

HAYWARD BROWN BREAD—

Two cups of yellow corn meal; one cup of rye or graham flour! one teaspoonful of salt; one tea- ^oonfurof soda; one cup of very dark molasses; one and one-half pints of water; one cup of raisins, ™t ™n of chopped figs. Put into a greased mold, and steam two^or three hours, either on a stove or in a fireless cooker.

Page Seventy-five-

THE J. C. FORKNER FIG GARDENS RECIPES

FIG COOKIES AND CRULLERS

CHRISTMAS CAKES—

Six eggs; one cupful of granulated sugar; one cupful of sifted bread-crumbs; one tablespoonful of lemon- juice; one cup of almonds chopped fine; one cup of figs chopped fine; one-half pound of dates chopped fine; one teaspoonful of baking-powder.

Beat the egg-yolks and sugar well, and, grad- ually, in succession, beating well all the time, the lemon-juice, nuts, dates, figs, bread-crumbs and baking-powder mixed; add lastly the whites of eggs beaten until stiff. Bake in a single sheet about one-half inch in thickness. Cover with plain boiled icing, and sprinkle generously with a mixture of chopped figs, dates and nuts. Cut into small diamond shapes.

DOROTHY ARLINE COOKEYETTES—

One cup of sugar; one cup of butter; two eggs; one pound of chopped figs; one-fourth pound of chopped walnut-meats; one teaspoon of soda sifted into two cups of flour. Drop in small balls three inches apart on greased cookie tins.

C. E. L. COOKIES—

One cup of sugar, one-half cup of shortening, one-half cup of milk, one egg, a pinch of salt, two and one-half cups of flour, two heaping teaspoons of baking-powder; flavoring if desired. Roll cookies very thin; cut out and spread one teaspoon of the jam in the center of a cookies, placing an- other cookie over it — and bake in a moderate oven.

Cookey Filling. — One cup of fig jam, two table- spoons of sugar, one tablespoon of flour; boil until thick.

-Page Seventy-six

THE J. C. FORKNER FIG GARDENS RECIPES

FIG CRULLERS—

One cup of butter, one and one-half cups of sugar, three eggs. Beat all to a cream. Add one teaspoonful of cinnamon, one of cloves, a cupful of walnut-meats in rather large bits; one pound of dried figs chopped fine; three and a half cupfuls of flour. Mix well, roll into a sheet and cut into shapes. Set in a cold place for an hour and fry- in a deep fat.

Page Seventy- seven-

THE J. C. FORKNER PIG GARDENS RECIPES

ENGLISH CHUTNEY SAUCE

ENGLISH CHUTNEY SAUCE—

One-half pound of fig's; one-half pound of raisins; one pound of apples; one dozen ripe tomatoes (the canned fruit may be used); two red peppers; one- fourth cup of mint leaves (fresh or dried) ; six small onions; one ounce of white mustard seed; one and one-half quarts of vinegur, boiled and cooled (do not have too strong-); one pound of gran- ulated sugar.

This requires no cooking. Put everything through the meat-grinder. Heat the salt and the sugar with the vinegar, and let cool before pouring over the rest of the ingredients.

Pour all into a crock or jar, and let stand ten days, stirring each day — then it can be bottled. Fine with meats.

TAMARIND CHUTNEY—

Two pounds of figs; one-half pound of green ginger-root; one pound of layer raisins; two table- spoons of salt; one pound of onions; one-fourth pound of chillies; one-fourth pound of brown sugar; one-half pint of vinegar; a one-half pound jar or bottle of tamarinds.

Remove the stones from the tamarinds and chop fine; c^op the figs fine; stone and cut the raisins in quarters; chop the onion fine; pound the chillies, and scrape and slice the ginger. Mix all of the ingredients together, bottle and seal.

— Page Seventy- eight

THE J. C. FORKNER FIG GARDENS RECIPES

Dainty Delights 1-3

Fig Specials 4-7

Fig Confections 8-15

Fig Tarts and Wafers 16-17

Fig Ices 18-20

Breakfast Specials 21-22

Stuffed Figs 23

Fig Pastes 24-25

Fig Marmalade 26-27

Fig Preserves 28-32

Fig Salad 33-35

Fig Pickles 36-38

Fig Jams and Jellies 39-43

Fig Puddings 44-51

Sauces for Puddings 52

Fig Cakes 53-59

Filling for Cakes 60-61

Fig Pie 62-64

Stewed and Steamed Figs 65 ^6

Fig Sandwiches 67-68

Fig Turnovers r „ 69-70

Canned Figs ....„.„__ 71

Fig Bread and Biscuit 72-75

Fig Cookies and Crullers 76-77

Fig Sauces ,.„ 78