FIG PRESERVES

MRS. GABRIEL BENOIST SHIELDS (NEE CATHERINE SURGET, OF NATCHEZ, MISS. 1817).

_Contributed by Miss Louise Puquet du Bellet, of Natchez, Miss._

Take figs nearly ripe. Cut them across on the top in the form of a cross. Let them remain in strong salted water for 3 days, changing water every day. After 3 days boil them in fresh water with grape or fig leaves until quite green. Then put in cold water for 3 days, changing water twice daily. After this add 1 lb. of white sugar to each lb. of figs, and put on to boil for a short while. Remove from the fire and put aside for a day or two, after which add 2 or more lbs. of sugar, and boil again until done. While the figs are boiling, add either sliced lemon or root ginger to your taste.