GIFT OF 
 
 AGRIC. 
 LIBRARY 
 

 
 
 
The J. C. Forkner 
 
 iiiiiiiiiiiiiiiiiiii I _ 
 
 gardens 
 recipes 
 
 How to Serve Figs 
 in the Home 
 
 Fresno, California 
 
Fs-Fi 
 
 AGRIC. 
 LIBRAW 
 
 COPYRIGHT 
 1919 
 
 BY 
 
 J, C. PGRKNER 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FRUITAGE SHOWN 
 
 IN PLANTINGS OF 
 
 THE MISSION FATHERS 
 
 The dried fig of commerce is one of the 
 first and most favored of the fruits spoken 
 of in the history of civilization, the fruit 
 first produced around Jerusalem and 
 Damascus. 
 
 There are but a few favored sections 
 along the Mediterranean Ocean where the 
 fig of commerce can thrive. No other 
 section in all the world has been dis- 
 covered, for thousands of years, where 
 this fig of commerce can be grown 
 properly except in the San Joaquin and 
 the Sacramento Valleys of Central Cali- 
 fornia. 
 
 The findings of forty years, years of 
 patient endeavor and of exhaustive ex- 
 periments, have determined that this west- 
 coast section, in soil and in climate, 
 peculiarly favors the fig that has made 
 famous the far-away Valley of Maeander, 
 Asia Minor. 
 
 Moreover, the history of the fig in Cali- 
 fornia is fraught with interest, and has to 
 do with the sacrificial wanderings of the 
 Franciscan Fathers, who traversed dur- 
 ing the pre-territorial period the then 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 wastes now included within the boun- 
 daries of the Golden State. 
 
 Wherever there was left the impress of 
 the Mission Father, there has ever been 
 in propagation the little Black Fig of 
 pleasant fruitage. 
 
 Aside from other now world-famous 
 fig-tree growths of the San Joaquin (Cali- 
 fornia) Valley, the six thousand acres of 
 Fig Gardens, comprising the J. C. Forkner 
 Fig Gardens, just north of the city of 
 Fresno, give emphasis to the claims made 
 for the Central California section. 
 
 This six-thousand-acre tract of fig gar- 
 dens has been and is being divided into 
 the smaller, individual holdings, bringing 
 into being a community of prosperous 
 homes the beginning of the larger de- 
 velopment now in the planning. 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FOOD VALUE 
 
 OF THE COMMON FIG 
 
 The Ficus Carica, or common fig, is but 
 one of more than an hundred species of a 
 most interesting fruit which, from the 
 earliest of ancient times has, in its varying 
 forms, been accorded not only a place of 
 importance but of honor and of reverence. 
 
 Biblical records mention the fig as cloth- 
 ing, as food, as medicine, and, in the 
 matter of clothing, were it still "the 
 fashion to wear 'em" the Fig Leaf would 
 be particularly enhanced in value a fact 
 due to the infinite variety of its pattern, 
 two leaves, even on the same tree, never 
 being found exactly alike featuring "ex- 
 clusive designs. " 
 
 In the matter of food values, according 
 to scientific analysis, the fig has no equal. 
 In its component parts, there is nothing 
 of refuse ; the fig carries the minimum of 
 water; in protein the fig is rated at 4.3; 
 in fat, .3 ; in carbo-hydrates, 74.2 ; in ash, 
 2.4, approximating in fuel, flesh-sustain- 
 ing value per pound in calories 1475. 
 
 The only other fruits approaching the 
 fig in these vital essentials are the date 
 and the prune all others carrying but 
 370, and less, of calories. 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 HEALTHFULNESS 
 
 A FIG CHARACTERISTIC 
 
 Either green or dried, the fig has no 
 superior in healthfulness among the fruits 
 of common usage, and in food values holds 
 a place entirely its own. 
 
 The large amount of sugar carried by 
 the fig is most nourishing, and, being one 
 of nature's best laxatives, pleasant to the 
 taste, mild yet positive in effect, easily 
 displaces the decidedly acid fruits. 
 
 In addition to the wholesome qualities 
 of the fig, there is no fruit which, dried 
 or preserved by some method of cooking, 
 so retains or so transforms its charms 
 into equal attractiveness. 
 
 The fig is quite unique in being as 
 agreeable dried as in its original, fresh 
 juciness and its saccharine quality is 
 greater. 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FACTS ABOUT FIGS 
 
 AND HOW TO USE THEM 
 
 TO EAT FRESH FIGS 
 
 When figs are served at the table un- 
 cooked, hold them by the stem and, with 
 a small knife, cut the fruit across twice, 
 at right angles, downward as far as the 
 stem. Thus quartered, the pulp will open 
 and hang slightly outward but will not 
 become entirely detached. Then with the 
 knife separate the pulp from the skin, 
 gently scraping it toward you, from the 
 center, or stem-heart, downward. By this 
 method one secures the entire pulp with- 
 out the skin, and in convenient bits for 
 eating. 
 
 TO FRESHEN FIGS 
 
 Place dried figs in an enamelled colan- 
 der and steam until soft and filled out in 
 appearance. Remove and prepare further 
 for cooking as desired, or roll in con- 
 fectioners ' sugar and set aside to partially 
 dry before serving. A drop of tart fruit 
 juice and a little sugar may be placed 
 inside the fig. 
 
 TO SERVE FIGS 
 
 If the figs are of the dried order, they 
 should be washed, drained and chilled. 
 
THE J. C. FORKNER FTO &A V RDENS RECIPES 
 
 DAINTY DELIGHTS 
 
 TOASTY TEASERS 
 
 Wash carefully and in boiling water cook until 
 tender a half-pound of pulled figs, add one-fourth 
 cup of sugar and the grated rind and juice of half 
 a lemon. Cook until the syrup is well reduced. 
 Cut the crust from a thick slice of bread and saute 
 to a golden brown, first on one side and then on 
 the other, in two tablespoonfuls of hot butter. 
 Drain the bread on soft paper; then heap the figs 
 upon it, cover with two-thirds of a cup of thick 
 cream, and a scant fourth cup of sugar, beaten 
 until stiff. Serve at once. Sponge cake may be 
 used in the place of bread. 
 
 FIG FLUFF-DUFF 
 
 Stew one cup of dried figs until tender, then put 
 through a colander and mix with one cup of sugar 
 in which has been sifted a teaspoonful of cream of 
 tartar. Beat thoroughly the whites of five eggs 
 with a pinch of salt and when perfectly stiff add 
 the yolks of two eggs and whip again. Now mix 
 lightly, a little at a time, with the figs and sugar 
 and place in a buttererd baking dish. Sprinkle over 
 the top one-half cup of fine-chopped nuts and bake 
 for fifteen minutes. Serve this with cream, plain 
 or whipped. 
 
 FIG FOAM 
 
 Make an orange or lemon gelatine jelly. (With 
 a plain gelatine it is best to follow directions given 
 by the manufacturers of the particular brand one 
 uses, as they know best the strength of their 
 gelatine, using, however, in a warm climate one 
 cup less of water than that recommended.) With 
 this as a foundation, when the gelatine begins to 
 harden slightly on being removed from the stove 
 and whipped in process of cooling, add the well- 
 beaten whites of two eggs and one cup of chopped 
 figs. Place in a mould and set on ice to chill. 
 
 Page One 
 
THE J. C. FOR&NER FIG GARDENS RECIPES 
 
 Ml D W 1 INI T Efl IVi AC BDO hvJE 
 
 Five or six cooked figrs, one banana, one grape- 
 fruit or two oranges. 
 
 Cut the figs in smooth slices, scrape the banana 
 and cut in thin slices; remove the, grapefruit or 
 orang-e pulp in neat pieces from the respective 
 fruits, cut in halves. Save all of the juice. Dis- 
 pose the fruit in glass or china saucers, reserving 
 a slice of banana and five or six slices of the fig 
 for each saucer; divide the fruit juice among the 
 dishes; set the slices of banana in the center and 
 arrange the slices of figs from the banana to the 
 edge, like the spokes of a wheel. Sprinkle with 
 powdered sugar before finishing the dishes, or pass 
 the sugar at time of serving. 
 
 ANGELS' DELIGHT 
 
 Use one pound dried figs. Soak in cold water 
 until soft, then stew slowly until tender. Add sugar 
 enough to make a rich,.; heavy syrup, and flavor 
 with a few drops of vanilla. Cool and turn into 
 a glass dish. Just before serving, cover the figs 
 with whipped cream which has been sweetened and 
 flavored with vanilla. Serve small plain cakes or 
 wafers with it. 
 
 DORA CHRISTY WHIP 
 
 Five cooked figs, four whites of eggs, one-half 
 cup of sugar, one-fourth teaspoonful of salt. Boiled 
 custard made of one pint of milk, yolks of four 
 eggs, one-third cup of sugar, one- fourth teaspoonful 
 of salt. 
 
 Cut the figs in tiny bits; beat the whites dry; 
 gradually beat in the sugar and salt, then fold in 
 the figs. Turn into a buttered-and-sugared dish. 
 Bake on many folds of paper and surrounded with 
 boiling water. The water should not boil during 
 the cooking. The whip or souffle, is done when 
 firm in the center. Serve hot with boiled custard, 
 or with cream and sugar. 
 
 FIGS, BANANAS AND NUTS 
 
 Four figs, four bananas, two tablespoons pow- 
 dered sugar, one-fourth cup chopped nut meats. 
 
 Peel, scrape and slice bananas; wash, dry and 
 chop the figs ; spread figs over the bananas ; sprinkle 
 with sugar and nut-meats, and serve with cream. 
 
 Grape-nuts may be used instead of nut-meats. 
 
 WARD WHIP 
 
 Peel fresh figs, sprinkle with enough sugar to 
 sweeten them, chop very fine; let stand until the 
 sugar is dissolved; then to one cup of the mixture 
 whip in the whites of two eggs thoroughly whipped 
 and scalded. Set away to cool. Serve with cake. 
 
 Page Two 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A BEHEN TEMPTATION 
 
 Take large white figs, as many as are desired, 
 for five minutes steam them ovor hot water; re- 
 move from the steamer and while yet warm press 
 each fig down flat and round, and place the half 
 of a walnut in the center of each. 
 
 DAINTY BETTY ROLLS 
 
 Chop soft figs fine, putting flour on the chopping 
 knife to keep the figs from sticking to the knife; 
 add an enual quantity of pecan meats; mix with 
 cream until it will spread readily. Use brown - 
 bread, free from crusts, and cut very thin. Roll 
 each sandwich and hold with a wooden toothpick. 
 
 MARA ELLA TOAST 
 
 Six eggs beaten separately; three-fourths of a 
 cup of butter; one cup of sugar; one-half pound 
 of chopped walnuts; one pound of chopped figs; six 
 tablespoons of fine bread crumbs. 
 
 Cream the butter and the sug-^r, add the egg- 
 yolks well beaten; add the figs and the nuts which 
 have been chopped or cut into small pieces. M'x 
 in the baking powder and crumbs and add to the 
 mixture; lastly, add the well-beaten egg-whites. 
 
 Bake in rather a thin sheet in a moderate oven. 
 Serve with whipped cream as a frosting. 
 
 ELLETA S. MACAROONS 
 
 One cup of sugar; two-thirds of a cup of butter; 
 two eggs; stir until light and creamy; two cups of 
 sifted flour; two-thirds of a teaspoon of soda; one 
 teaspoon of salt; one teaspoon of cinnamon. 
 
 Sift the flour, soda, salt and cinnamon together; 
 add to the sugar, butter and egg mixture; then 
 add two cups of rolled oatmeal, put through a, 
 grinder; one cup of shredded raisins; one cup of 
 chopped nuts; one cup of shredded figs. Mix thor- 
 oughly. Drop by teaspoonfuls on a greased pan; 
 bake rather slowly. 
 
 FIG FOLLIES 
 
 Use any good sponge cake. To make the "fol- 
 lies," or balls, cut the sponge cake into one-inch 
 squares, or a little larger, niping off the corners 
 with a knife; dip into "Boiled Frosting," then roll 
 in a mixture of chopped figs and nuts. 
 
 Page Three 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG SPECIALS 
 
 APPLES STUFFED WITH FIGS 
 
 Select plump, juicy dried figs, wash them, care- 
 fully pinching them into their natural shape; select 
 good, firm apples, wash them, scoop out the cores, 
 and into these holes press two or three whole figs; 
 place them in a baking- pan and bake in a hot 
 oven; while baking baste them with a syrup made 
 from the juice of half a lemon, two tablespoons 
 of sugar and a half-cup of water. 
 
 The secret of making good baked apples is to 
 have them thoroughly baked, but not baked in 
 pieces. If when they look done they are soft to 
 the core, cover the baking dish and let them steam 
 for a few minutes; remove the cover and brown 
 the fruit slightly. These apples may be served 
 either alone or with Hamburg cream. 
 
 FIG AND NUT SOUFFLE 
 
 Press one cup stewed figs through a colander, 
 add one-half cup sugar mixed with one teaspoon 
 cornstarch, or cool and add two beaten egg yolks 
 and a little lemon juice. Fold in the stiffly beaten 
 whites of five eggs, turn into a buttered dish, 
 sprinkle with minced nuts and bake twenty min- 
 utes in a pan of water. Serve with boiled custard 
 made of the remaining egg yolks. 
 
 FIG CONSERVE- 
 TWO pounds of fresh figs, or one quart of plain 
 canned figs; one orange, one and one-half pounds 
 of sugar, one-half cup of pecans (shelled), one-half 
 pound of raisins. Cut all, except nuts, into small 
 pieces and cook until thick and transparent (about 
 one hour). Add nuts five minutes before removing 
 from stove. Pack and seal hot. Process pint jars 
 for thirty minutes at 180 degrees Fahrenheit in 
 a water bath. 
 
 Page Four 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A "LELL" CHARTREUSE 
 
 Wash one-half pound of figs in warm water and 
 drain. Barely cover with cold water and soak over 
 night. Place in a double boiler and cook very 
 slowly until tender, then pour off the juice. Wash 
 one cupful of rice and drop into a kettle of slightly 
 salted water and boil for ten minutes. Drain and 
 place in a double boiler, and from time to time add 
 a little milk until very soft and the milk is all 
 absorbed, then stir in one tablespoonful of sugar. 
 Have ready a buttered mold. Line bottom and 
 sides with the rice, place the figs in the center and 
 cover with the rest of the rice. Measure the fig 
 juice, add water if necessary, to make one pint, 
 add one-half cupful of sugar and boil for ten 
 minutes. Bake the chartreuse for fifteen minutes 
 in a slow oven, then turn out. Serve with the fig 
 syrup, to which is added a little vanilla. 
 
 FIG-APPLE SHORTCAKE 
 
 One-half pound figs, four tart apples, one-half 
 cup of water, one-third cup of sugar, one-fourth 
 teaspoon of nutmeg. Wash and chop the figs; 
 pare, core and slice the apples; simmer with the 
 figs, water, sugar and nutmeg until thick enough to 
 spread. Spread between and on top of shortcake. 
 
 COMPOTE OF F!GS 
 
 One pound of pulled figs, two cups of water, one- 
 fourth cup of sugar, four teaspoons of lemon-juice, 
 one cup . of cream, one-fourth cup of powdered 
 sugar. 
 
 Soak figs in water, then press into shape. Mix 
 sugar and water, boil until syrupy, add lemon- 
 juice. Arrange figs on serving dish; cover with 
 syrup; garnish with sweetened cream, beaten until 
 stiff, pressed through pastry bag and tube. 
 
 RAYBOURNE COMPOTE 
 
 One pound of figs, one pound of sugar, one thick 
 slice of a lemon; simmer the figs, covered with 
 water, for an hour; when cool, remove the figs, 
 press into natural shape and pile on a glass dish. 
 Take the water in which the figs were cooked, 
 add the sugar to sweeten, and the slice of lemon; 
 boil until a thick syrup. Pour the syrup over the 
 figs. Serve cold with whipped cream. 
 
 FIG CROQUETS 
 
 When making rice croquets, have ready some figs 
 which have been plumped in hot water. Dust each 
 fig with sugar and a little cinnamon, and place in 
 the center of the croquet. Cook as usual. 
 
 Page Five 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG SQUARES 
 
 Cook ripe, peeled figrs slowly in double boiler 
 with a little sugar and flavoring: (if desired;, till 
 smooth and thick. Almonds may be added while 
 cooking:. Pour into shallow moulds or pans and 
 dry slowly in sun, oven or dryer; when perfectly 
 dry, cut in squares or strips and wrapping: in oiled 
 paper store in dry place. These may be used for 
 cookery as are the commercial figs. 
 
 FIGS AND MACARONI, OR 
 
 FIGS AND DRIED-APPLE SAUCE 
 
 Cook two cups of dried figs with enough water 
 to well-cover; when nearly done put about a cup 
 of sugar over them. Be sure that there is about 
 a cup of juice when the figs are done. In another 
 pan, cook about two cups of macaroni in boiling- 
 salt water until done; put figrs and macaroni in 
 separate dishes, but when served combine them. 
 Dried apples, instead of the macaroni, is used with 
 pleasing- results. 
 
 MAY-IRENE CREAMS 
 
 Wash the figs, and put them in a saucepan with 
 just enough water to cover them and with a half- 
 cup of granulated sugar. Simmer until the figs 
 are tender when pierced with a fork. Take from 
 the fire and spread on a plate to cool. Add a cup 
 of sugar to the liquid and boil to a rather thick 
 syrup. Take from the fire and pour over the figs. 
 When very cold put into a glass dish and just 
 before sending to the table, heap whipped cream 
 on top. Eat with light cake. 
 
 PARISIENE COMPOTE 
 
 Five oranges cut fine; four bananas cut thin; 
 one cup of Malaga grapes, cut; one cup of fresh 
 figs, cut; one cup of walnut meats; the juice of 
 one lemon. Sprinkle with sugar and one-half tea- 
 spoon of cinnamon; cover with whipper cream. 
 
 FIG LAXATIVE 
 
 One pound of dried figs, or one-half pound of 
 dried figs and one-half pound of raisins, to one 
 ounce of Senna leaves. Chop fine and put into a 
 stew-pan with one cup of sugar and one cup of 
 boiling water. Let it simmer slowly for twenty 
 minutes, then pour out on oiled paper in long 
 baking tin to cool. A piece about an inch square 
 at bedtime may prove sufficient, if not take more 
 as conditions may determine. 
 
 -Page Six 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 BAKED FIGS 
 
 Place fresh figs in a small crock or earthen 
 dish, with a little sugar and lemon juice or that 
 of other fruit. Cover and bake slowly and no 
 water will be required. 
 
 A BURT COMPOTE 
 
 Take one dozen large figs, cut in halves or quar- 
 ters, put them into a saucepan with a package of 
 gelatine, two ounces of fine sugar and enough 
 water to cover them; let them simmer slowly for 
 two hours, then pour into a wet mould. When 
 quite set, turn out; serve with a surrounding of 
 whipped cream. 
 
 Page Seven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG CONFECTIONS 
 
 CANDIED OR CRYSTALLIZED FIGS 
 
 Place fully- ripe, perfect figs in a wire basket and 
 dip them into a deep kettle of hot lye made from 
 wood ashes. Let them remain in the lye a minute 
 or two to remove the gum and milk and until the 
 fig's begin to shrivel slightly. Let all the lye drip 
 off the figs, place them in a kettle or vat of boil- 
 ing syrup, and let them remain in it three or four 
 minutes. On removing them from the boiling syrup 
 drain and sprinkle thickly with granulated sugar, 
 then place on thin wooden slabs or "hurdles" of 
 galvanized iron and dry very slowly in fruit dryer, 
 or slow oven, turning the figs frequently. When 
 thoroughly dried and sugared, these may be packed 
 in layers, with oiled paper between, and kept in a 
 dry place. 
 
 CANDIED FIGS 
 
 Are made only from young green figs not yet 
 fully ripe. Place in glass jars, pour on salt water, 
 and steam until soft. Pour off the salt water and 
 pour over a syrup made of one cup of sugar to 
 three of water. After a day, take out, place on 
 wire screens, and allow to drip for one or two 
 days in a warm place. Place again in jars or 
 earthenware; cover with a syrup made of one cup 
 of sugar to one and one-half cups of water. After 
 a day, take out and allow to drip. The third soak- 
 ing should be in a syrup made of one cup of sugar 
 to one-half cup of water. In this syrup the figs 
 are allowed to remain as long as possible, or until 
 required. Take out, drip and roll in confectioners' 
 powdered white sugar in a pan made lukewarm. 
 When the figs have absorbed all the sugar they 
 can they are taken out and packed in large boxes 
 with powdered sugar. The preserved fruit is after- 
 wards re-packed in small boxes for the market. 
 
 Page Eight 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 JEANIE F. S. CRYSTALS 
 
 The figs must be picked when fully ripe, but 
 before they are shriveled. Take figs of as even 
 a size as possible in order to save assorting- after- 
 wards. Simmer in a kettle for twenty or thirty 
 minutes, but do not allow to boil. When ready, 
 the figs will have become clear and semi-trans- 
 parent. Drain off the water. Prepare a strong 
 syrup of best white sugar and drop the figrs in. 
 Keep this in a cool place. In from twenty-four 
 to thirty- six hours, the figrs will have absorbed most 
 of the sugar and the syrup become very weak. 
 Draw off the syrup, add more white sugar, and 
 thus make the syrup stronger. Simmer but do not 
 boil. Drop the figs in and test again in twenty- 
 four hours. If the syrup is weak renew the process. 
 When the syrup retains its strength, the process 
 is discontinued. Prepare a very strong sjvup of 
 best white sugar; simmer, but do not boil. Previous 
 to this the figs are dried in the sun or in dryer 
 until they slightly ring when dropped on a stone 
 floor. The figs, however, should not be so dry 
 that they cannot be readily squeezed when pressed 
 between the fingers. Now immerse these dried 
 figs for a few seconds in the strong, hot syrup, 
 then drain off and place on wire trays in a hot- 
 air dryer or in the hot sun, if on a warm day. 
 The syrup dries quickly and leaves the figs glaced. 
 If crystallized figs are wanted, the figs are slowly 
 dried in the shade, in which case the syrup crystal- 
 lizes instead of producing a glace. 
 
 BEILING SWEETS 
 
 One cup of figs, one cup of dates, one cup of 
 nut-meats. Put these through a meat-grinder, and 
 make into small balls. These may be dipped in 
 chocolate if desired. Any kind of nuts may be 
 used. If these ingredients fail to stick together 
 in the making of the balls, several drops of 
 molasses may be added. 
 
 A JENNEY FUDGE 
 
 One pound of brown sugar, a pinch of cream 
 of tartar, one-fourth pound of chopped figs, a pinch 
 of salt, one tablespoonful of butter, one cupful of 
 water, one teaspoonful of lemon extract. 
 
 Dissolve the sugar and water in a saucepan; add 
 the butter and the cream of tartar; when this 
 boils, add the figs, and boil to a soft ball when 
 tried in cold water, stirring all the time. Remove 
 from the fire, add lemon extract and salt, cool for 
 five minutes, then stir until it begins to grain, 
 and quickly pour into buttered tins. When half- 
 cooled, mark into squares. 
 
 Page Nine 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 H. o. P. DAINTIES- 
 TWO pounds of figs, one pound of raisins, one 
 pound of dates, one pound of nut -meats (any kind), 
 one tablespoon of vanilla. 
 
 Grind the -fruit and the nuts in a fod-chopper; 
 add the flavoring, and knead well. Dredge a board 
 with powdered sugar, roll out the mixture to a 
 thickness of from one-quarter to a half-inch thick- 
 ness; cut in any desired shape; roll in powdered 
 sugar. 
 
 BLACKSTONE BRITTLE 
 
 Melt one pound of white sugar in granite sauce- 
 pan; stir in one-half pound of chopped figs, and 
 pour in a pan to the depth of one inch. Cut in 
 strips and serve. 
 
 RITCHEY RICHNESS 
 
 One pound of figs, one pound of dates, one pound 
 of raisins, one pound of English walnut meats; 
 grind all in a meat-chopper; work in as much 
 powdered sugar as the mixture will take; roll out 
 about one-half an inch in thickness and cut into 
 squares. 
 
 DEAN FUDGE- 
 TWO cups of sugar, one cup of milk, butter the 
 size of an egg, one-half cup of chocolate; cook, 
 stirring constantly, until bubbles break slowly; add 
 one-half pound of walnuts chopped fine, and one- 
 half pound of Fresno dried figs run through a 
 meat-grinder; stew until the mass begins to 
 harden, then pour into a buttered plate. When 
 cool cut into squares. 
 
 DUDE TAFT TOFFE 
 
 One pound of loaf sugar; one cup of water; one 
 teaspoon of cream of tartar. Boil until hard when 
 tried in water. For the fruit, use figs, grapes, 
 dates, pieces of orange, or any other fruit, and 
 dip into the toffe while hot. They harden very 
 quickly. 
 
 FIG KISSES 
 
 Whites of four eggs; two cups of brown sugar; 
 one pound of chopped figs; two-thirds of a cup of 
 ground nuts; vanilla flavoring. Beat the egg whites 
 to a stiff froth; add the sugar, add the figs which 
 have been cut very fine or ground and weighed, 
 then add the nuts and the vanilla. Drop from a 
 teaspoon on lightly buttered baking sheets; bake 
 in a slow oven until slightly brown. 
 
 Page Ten 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 CONSERVATION SWEETMEATS 
 
 Ten ounces of figs, one-eighth spoonful of ground 
 cinnamon, one-half pound of seeded raisins, one- 
 half pound dripping chocolate, one-half teaspoon 
 of vanilla. 
 
 Put the figs and the raisins through the food 
 chopper; add the flavoring; form into small balls. 
 Melt the chocolate in a double boiler; drop the 
 sweetmeats into the melted chocolate, one at a 
 time; remove with a silver fork and place on waxed 
 paper to cool and to harden. 
 
 To retain the glace on chocolate-covered candies, 
 add one teaspoon of olive oil or one-half ounce of 
 cocoa butter to the chocolate. 
 
 LANE FIG CANDY- 
 TWO cups of sugar, one-half cup of water, one- 
 half cup of white Karo syrup. Cook until the 
 mixture threads; beat whites of two eggs stiff: 
 pour on the hot syrup, slowly stirring until all 
 of the syrup is added; beat hard, or until it begins 
 to thicken, then add two cups of chopped figs: 
 beat until it is thick enough to put on buttered 
 plates. When cool, cut in slices. Splendid for 
 children. 
 
 VOGEL STRIPS 
 
 One pound of any kind of figs, one pound of 
 raisins, one pound of walnuts of any variety; grind 
 them all together in a vegetable grinder; roll the 
 mixture into a nice round roll; lay them to one 
 side to dry will dry in about five days. When 
 dry, slice thin or thick, according to fancy, drop 
 the slices into dry sugar. A real dainty. 
 
 NOBLE SWEETS- 
 TWO cups of figs, two cups of dates, two cups 
 of seeded raisins, one cup of grated cocoanut, one- 
 half teaspoon of salt, one tablespoon of lemon- 
 juice, four tablespoons of sugar. Put the whole 
 through a food- chopper and mix well. Roll in 
 powdered sugar, and cut into any shape that may 
 please fancy. 
 
 COALINGA CRYSTALS 
 
 Make a strong, thick syrup, put in a little vinegar 
 and powdered ginger; pare the figs, which must 
 not be too ripe; boil until clear; spread on plates; 
 change and turn often until drained; after the 
 drying process is well begun, roll in granulated 
 sugar; press flat with knife; turn every day until 
 perfectly dry; roll in sugar once more and pack in 
 boxes or jars. 
 
 Page Eleven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 ROGER S. BONBONS 
 
 One cup of figs, one cup of raisins, one cup of 
 walnut meats, one-half cup of shredded cocoanut; 
 grind all tog-ether in a meat-choper, then roll into 
 balls; mix in a little powdered sugar if necessary 
 to keep the balls smooth in shape. 
 
 Melt unsweetened chocolate in a double boiler; 
 keep the chocolate just warm enough to prevent 
 solidifying-. With a silver fork or hatpin drop the 
 balls into the chocolate. See that each piece is 
 completely coated, then remove to wax paper to 
 harden. 
 
 FRUIT ROLL 
 
 Boil two cups of white sugar with one-half cup 
 of water, until it forms a soft ball in cold water. 
 Remove from the fire; let it cool and beat it until 
 it creams. Be careful not to have it too stiff. 
 Add one cvip each of finely- chopped figs and dates, 
 and beat as long as possible. Roll in a wet cloth, 
 and leave in a cool place over night. 
 
 Slice in thin strips, or cut in fancy shapes. 
 
 FIG FUDGE- 
 TO two cups of granulated sugar add two-thirds 
 of a cup of sweet milk and one-third cup of butter. 
 Add one teaspoon of vanilla when the syrup has 
 begun to simmer. Stir this until just after the 
 vanilla has been added, then let it cook for twenty- 
 five minutes without stirring, watching carefully, 
 however, that it does not burn. When a light 
 brown in color pour out on plates on which are 
 spread chopped figs and let cool. 
 
 HOLIDAY HASH- 
 TWO cups of granulated sugar; one-half cup of 
 maple or brown sugar; one-half cup of golden 
 corn syrup; one cup of water and a pinch of cream 
 of tartar. Boil to the hard "soft ball" stage; add 
 one teaspoon of vanilla, and pour over the stiffly- 
 beaten whites of two eggs. Have ready one-fourth 
 cup of chopped figs, candied cherries, citron and 
 orange rind, and one-half cup of chopped or 
 shredded cocoanut. 
 
 Beat the syrup until light and foamy, then stir 
 in the fruit. Pour into a buttered tin, and mark 
 off the squares. 
 
 FIG CARAMELS 
 
 Take any dry fig and run through a grinder. 
 Press into a cake and cut in squares about the 
 size of a caramel. Dip in confectioners' melted 
 chocolate, sweetened to taste. 
 
 Page Twelve 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 DAINTY BARNETT BITS 
 
 Two pounds of black or white figs (black pre- 
 ferred) dried; one pound of seeded raisins, two 
 cups of black walnut meats. Put all through a 
 meat-grinder twice. Knead into brick form; cut 
 into slices about one inch thick; dip in powdered 
 sugar; wrap in oiled paper. The longer these "bits" 
 are kept the more delicious they become. 
 
 FIG FAVORS 
 
 Two cups of light brown sugar; one cup of gran- 
 ulated sugar; one cup of milk; one cup of chopped 
 figs; one tablespoon of butter; one teaspoon of 
 vanilla. Boil the sugar and the milk a few min- 
 utes, add the butter; boil until a soft ball will form 
 in water. 
 
 Add the vanilla and the figs, beat until creamy, 
 and pour into a buttered pan. Cut in squares. 
 
 LOVERTIE FANCIES 
 
 Three cupfuls white granulated sugar, one cupful 
 Karo corn syrup (Red Label;, one-half cupful of 
 water, whites of two eggs, one-fourth teaspoonful 
 baking-powder, one cupful chopped figs, one-half 
 teaspoonful vanilla extract. 
 
 Put sugar, syrup and water in saucepan, and 
 boil until syrup forms soft ball when tested in cold 
 water. Add the baking-powder to the egg whites 
 and beat to a stiff froth; take syrup from fire, add 
 egg-froth, a spoonful at a time, until all has been 
 added, beating constantly. When the mixture 
 begins to thicken, add the chopped figs and the 
 extract, and beat until creamy. Pour into a but- 
 tered pan and allow to cool. Cut into tubes, or 
 cut with fancy cutter. Any favorite flavoring may 
 be used. This candy Is best when allowed to stand 
 for two or three days. 
 
 PERSIAN SWEETS 
 
 One pound of figs; one pound of dates; one pound 
 of English walnut meats; confectioners' sugar. 
 
 Remove the stems from the figs and the stones 
 from the dates; mix the fruit with the nut-meats 
 and force through a meat-chopper. Work with the 
 hands on a board dredged with confectioners' sugar, 
 until well-blended. Roll to one-quarter of an inch 
 in thickness, shape with a small round cutter, or 
 cut with a sharp knife into three-quarters of an 
 inch squares. Roll each piece in confectioners' 
 sugar. Pack in layers in a tin box, putting waxed 
 paper between each layer. These confections may 
 be used at dinner in place of bonbons or ginger 
 chips. 
 
 Page Thirteen 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 CHOCOLATE DOMINOES 
 
 One-half cup of pecan meats; one-half cup of 
 English walnut meats; one-half cup of fig's; one- 
 half cup of dates; the grated' rind of one orange; 
 one tablespoon of orange- juice; one square of 
 chocolate. 
 
 Mix the nuts and fruit and put through a food- 
 chopper; wet with the orange- juice, mix in the 
 grated rind, and roll in a ball. Lay out on a 
 baking-board which has been covered with con- 
 fectioners' sugar, sifted; roll to one-half inch in 
 thickness. Cut in shapes the size of a domino, 
 and spread with melted chocolate. On the top lay 
 little discs cut from blanched almonds to imitate 
 dominoes. 
 
 GLACE FIGS 
 
 Put figs (fresh) in pan. Make syrup to cover in 
 proportion of one cup and a half of sugar to one 
 cup of water. Cook until figs are a little yellow 
 and keep in syrup over night. Next day, cook in 
 same syrup half an hour and again leave over 
 night, then cook until stem is transparent, and 
 leave until cold. Then drain on plate, spread on 
 mosquito netting stretched over pan or tray, and 
 dry thoroughly. Wet the netting before placing 
 the fruit upon it. The Kadota fig is recommended 
 for this purpose. 
 
 FIG CANDY 
 
 Boil over a slow fire one pound of sugar and 
 a half-pint of water, until the syrup hardens when 
 dropped into cold water. Add half a teaspoon of 
 vinegar and remove from the fire, stirring once 
 or twice before pouring over a layer of figs placed 
 in a deep dish. Dried figs may be used either 
 previously soaked an hour in cold water, or those 
 perfectly dry. The dried fig is more apt to give 
 good results than the fresh fig. 
 
 ALVERSON ANGELICS 
 
 Two cups of sugar; one-half cup of water; one- 
 half cup of corn syrup; boil until the mixture spins 
 a thread. Three cups of ground dried figs; two 
 cups of ground raisins; one cup of ground English 
 walnuts; one teaspoon of extract of nutmeg. Have 
 a pan greased and thickly dusted with cocoanut; 
 have the figs, raisins, nuts and extract mixed. As 
 soon as the syrup threads, take from the stove and 
 beat until the mixture is cloudy. Fold in the fruit 
 mixture, turn out in the prepared pan, and dust 
 the top with cocoanut. 
 
 Page Fourteen 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 CANDIED CALIMYRNAS 
 
 Take the ripe Calimyrna figs before they begin 
 to dry on the tree, those just right for canning; 
 dry them in the sun for four or five days; don't 
 let them sour. When well- dried, pack them down 
 in sugar, layer upon layer, the sugar between each 
 layer. In five days they will be ready for eating. 
 The result of this simple treatment will be found 
 most pleasing. 
 
 Page Fifteen 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 TARTS AND WAFERS 
 
 ELLETA TARTLETS 
 
 One-half pound of dried fig's; three tablespoon- 
 fuls of sugar; two eggs; three-fourths pint of 
 water; one-half cupful chopped English walnut- 
 meats; a few drops of lemon- juice; some pastry. 
 
 Line some tartlet tins with pastry; cut the figs 
 into small pieces and simmer in the water for a 
 half hour, then add one tablespoonful of the sugar. 
 Remove from the fire and cool, then add the nut- 
 meats, and the yolks of the egg's well-beaten. 
 Divide the mixture into the prepared tins and bake 
 in a hot oven until ready. Make a meringue with 
 the whites of the egg's, the remainder of the sugar, 
 and the lemon-juice. Spread over the top of the 
 tartlets and brown slightly. 
 
 FRESNO FIG TART 
 
 Select a dozen choice dried figs and stew them 
 in enough water to cover them. Add two cloves, 
 a small piece of stick cinnamon, and a piece of 
 preserved ginger, chopped fine. When tender take 
 out the figs and remove the spices. Add enough 
 sugar to the water to make a good syrup and a 
 couple of spoonfuls of ginger syrup. Then boil fo* 
 five minutes, and add a little hot water if it gets 
 too thick. Next add a teaspoonful of lemon-juice 
 and a spoonful of brandy. Return the figs to the 
 syrup and set aside to cool. Put one or two figs 
 and a spoonful of the syrup in each tart shell 
 before serving. 
 
 No. 2. Whip one-half cup of rich cream until 
 stiff, and sweeten lightly. Add one-half cup of 
 dried figs, cut fine, preferably into minute dices 
 by aid of a sharp knife. Stir these very lightly 
 into the cream and sugar a few at a time. Fill 
 puff-paste shells with the mixture and sprinkle 
 with maple syrup or dust with cinnamon, accord- 
 ing to taste. 
 
 Page Sixteen 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG-PECAN WAFERS 
 
 Beat two egg whites quite stiff, adding two cups 
 brown sugar, add one cup broken pecans, dusted 
 with salt, and one cup figs cut in bits. Drop from 
 teaspoon on buttered tin and bake ten minutes. 
 
 BERT R. DELIGHTS 
 
 One cup of sugar, one cup of shortening mix 
 thoroughly; one egg, one cup of milk, three tea- 
 spoons of baking-powder, one-half teaspoon of salt, 
 flour enough to make stiff; roll thin, cut with a 
 cookie cutter and bake two together with fig jam 
 between. 
 
 A FRESNO FAVORITE 
 
 One cup of sugar; one-half cup of butter; three 
 eggs; one -fourth cup of milk; one cup of figs; 
 three-fourths cup of English walnut-meats; one 
 teaspoonful of vanilla. 
 
 Cream the butter and sugar; add the yolks of 
 eggs, milk and figs, which have been cooked In a 
 little water until tender. 
 
 Line gem pans with pie paste, put In mixture, 
 and bake. Beat whites of eggs, add powdered 
 sugar and vanilla for meringue. Brown if liked. 
 This makes twelve tarts. 
 
THE J. C. PORKNER FIG GARDENS RECIPES 
 
 FIG ICES 
 
 A FROSTY FAVORITE 
 
 One quart of thin cream, one- fourth cup of 
 sugar; one and one-half teaspoons of vanilla; two 
 cups of figs. Grind the figs, let them soak a few 
 hours in the cream, then add sugar and flavoring 
 and freeze in the usual way. 
 
 TUTTI-FRUTTI ICE CREAM 
 
 Two cups of milk; the yolks of five eggs, two 
 and one-half cups of thin cream; three-quarters of 
 a cup of sugar: one-half teaspoon of salt; one 
 tablespoon of vanilla; one and two-thirds cups of 
 fruit cut in small pieces. 
 
 Make a custard of the first four ingredients, 
 strain and cool; add the cream and the flavoring, 
 then freeze to the consistency of mush; add the 
 fruit and continue freezing. 
 
 It may be served this way, or put into a mold, 
 packed in salt and ice and let stand two hours, 
 then slice. 
 
 For the fruit, use candied cherries, dates, pine- 
 apples, figs, Sultana raisins and citron, all or a 
 part of them. 
 
 CHILLED CHEER 
 
 One pint of cream, white of one egg, sugar to 
 taste, one-half cupful of ground walnuts, twelve 
 figs, six dates. Beat up the cream until stiff with 
 the white of an egg, which adds to the stiffness 
 and bulk. Sweeten the cream to taste, add the 
 ground walnuts, the figs and the dates cut into 
 small pieces. Mix carefully and put into a wet 
 mold; cover tightly and pack in ice and salt. Allow 
 it to so remain for four hours. This quantity will 
 serve eight persons. 
 
 Page Eighteen 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 STARR FIG PARFAIT 
 
 One pint of whipping- cream; four eggs; one- 
 fourth cup of sugar; three tablespoons of water; 
 one-half pound of figs after grinding. 
 
 Boil the sugar and the w r ater in a small dish 
 until it just begins to "spin a thread," then pour 
 over the well-beaten eggs, beating continually. Let 
 cool. Whip the cream, add the figs, and with a 
 fork mix them well through the cream; add the 
 egg and the syrup, and pour into a mold. 
 
 Pack in ice and salt, and freeze about four hours. 
 
 If small molds are used (baking-powder cans are 
 good; not as much time is required for freezing. 
 Dip a narrow strip of muslin in melted gauze and 
 stretch tightly around where the can and the lid 
 join to insure keeping out the salty water. 
 
 PAYNE WHIP 
 
 One pound of figs; one pint of whipping cream; 
 one cup of English walnut-meats; one-half cup of 
 powdered sugar; one teaspoonful of vanilla. Chop 
 the figs; cut the nuts into small pieces; whip the 
 cream until stiff; add the nuts, sugar and figs. 
 Flavor, chill and serve. 
 
 HAWAIIAN FRAPPED FIGS 
 
 Ripe figs, one quart; cream, one quart; sugar, 
 one cup; sherry, one-half cup. Whip the cream 
 until very stiff; add the sugar and the sherry. Cut 
 the figs in pieces, and place in a freezer in alter- 
 nate layers of fruit and cream. Let it stand until 
 frozen. 
 
 FIG ICE CREAM 
 
 For two quarts of fig ice cream, mix one quart 
 of cream with two cups of sugar and freeze par- 
 tially. Then add to the mixture two cups of fig 
 marmalade, the juice of one lemon with one tea- 
 spoonful of lemon extract, and the whites of four 
 eggs with which has been whipped a pinch of salt 
 and finish freezing. 
 
 FIG ICE CREAM, 2 
 
 Stir together one pint of cream, one pint of new 
 milk, and three-fourths cup of sugar. Place on 
 stove and bring to a boil. In a separate vessel 
 should have been stewed one cup of chopped dried 
 figs or two cups of fresh figs in one- half cup of 
 water. Add to the hot milk and let cool. Then 
 freeze, adding at the last moment either pineapple 
 or lemon extract and the juice of half a lemon. 
 This will make nearly two quarts. 
 
 Page Nineteen 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG ICE 
 
 Peel two quarts of fresh figs and stir well with 
 the juice of one lemon and its grated peel, or 
 one teaspoon lemon extract, some fruit acid and 
 two cups of sugar. Add two cups of water and 
 freeze. 
 
 FIG ICE 
 
 Make a lemonade or orangeade and to each 
 quart of liquid add one pound of chopped figs and 
 a half-cupful of fine chopped nuts. A little lemon 
 extract may be added. Freeze. 
 
 FIG ICE CREAM 
 
 Make the usual foundation ice cream, adding to 
 it for each quart a cupful or more of shredded 
 figs, then freeze. Flavor to suit taste. 
 
 Page Twenty 
 
THE J. C. FORKXER FIG GARDENS RECIPES 
 
 BREAKFAST SPECIALS 
 
 WHEATENA WITH FIGS 
 
 Three -fourths cup of Wheatena, one teaspoonful 
 of salt, three-fourths cup of cold water, two and 
 one-fourths cups of boiling- water, one-half pound 
 (one cup/ chopped figs. 
 
 Mix the Wheatena, salt and cold water. Add to 
 this a little of the boiling water, then pour the 
 paste into the remainder of the boiling- water and 
 let it boil five minutes. Put it into a double boiler 
 and cook for thirty minutes. Add the chopped figs, 
 washed very thoroughly, when the Wheatena is 
 put into the double boiler. Serve either hot or 
 cold, with milk or cream and sugar. It may be 
 molded in cups and chilled before serving. 
 
 SOUTHERN WAFFLES 
 
 One and one-half cups of corn-meal mush; one 
 and one-half cups of milk: one-half cup of ground 
 or chopped figs; three teaspoons of baking-powder; 
 one-half teaspon of salt; two eggs;. three table- 
 spoons of shortening; three cups of flour. 
 
 Add milk to mush; add the dry ingredients, 
 mixed; add the yolks of eggs, the shortening and 
 the whites of eggs beaten stiff. Cook in waffle 
 irons. 
 
 POTATOES AND FIGS 
 
 One cup of coarsely-chopped figs; two cups of 
 mashed sweet potatoes (boiled in skin until done); 
 one-half cup of cream; a little salt and cinnamon; 
 two eggs well- beaten. 
 
 Mix, folding in the eggs at the last. Drop heap- 
 ing tablespoonfuls on well-greased pie-pans; bake 
 one-half hour, or until brown. 
 
 Page Twenty-one 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIGS AND CORN-FLAKES 
 
 There cannot be found a more delicious breakfast 
 dish than fresh fig's peeled and sliced into corn- 
 flakes, and served with cream. 
 
 HOME JOURNAL CRACKERS 
 
 Put one pound of chopped figs, one cup of gran- 
 ulated sugar, and one-half cup of cold water 
 together and boil the mixture until soft. Allow to 
 cool. Cream one cup of brown sugar and one cup 
 of butter, or other shortening; add two and one- 
 half cups of rolled oats, and two and one-half cups 
 of flour. Mix well with the hands. Add one-half 
 cup of warm water in which disolve one teaspoon 
 of soda. 
 
 Divide the dough into two equal parts, roll very 
 thin, spread the fig mixture on one layer, cover 
 with the second layer and cut in squares. Bake in 
 a hot oven to a light brown. These are fine with 
 coffee, or to be used as a regular cookie. 
 
 Paere Twenty-two 
 
THE J. C. FORKXER FIG GARDENS RECIPES 
 
 STUFFED FIGS 
 
 A MARIE CONCEIT 
 
 Select natural or pressed fig's, remove the stems, 
 and wash in hot water. Put into a steamer or 
 colander over a dish of hot water, cover closely 
 and steam until thoroughly softened, then remove 
 from the heat. When cool, stuff each fig- with a 
 walnut-meat by making an opening in the side of 
 the fig and enclosing the nut. Sprinkle the figs 
 with granulated sugar. 
 
 STUFFED FIGS 
 
 One pound of pulled figs, one-half pound of 
 mixed nuts. The nut mixture may consist of 
 almonds, pecans, English walnuts and pinon. Chop 
 them very fine. Beat the white of one egg until 
 partly light; then add six tablespoonfuls of pow- 
 dered sugar, and beat until stiff. Stir the nuts 
 into this paste, add a half of the grated yellow 
 rind of an orange or a little vanilla; mix thor- 
 oughly. Split the figs carefully on one side; scoop 
 out a portion of the inside flesh; mix it with the 
 nuts; then stuff the figs until they are quite dis- 
 tended, putting the skin together so that the split 
 may not be seen. Arrange on a paper mat in a 
 pretty glass dish, and serve as dessert. 
 
 SUGARED ROLLS 
 
 Remove the inside of steamed or fresh figs and 
 mix the part removed with chopped nuts moistened 
 with a syrup of sugar and tart fruit-juice (cooked 
 or uncooked). Roll in sugar and serve. 
 
 Page Twenty-three 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PASTES 
 
 A PICNIC DELIGHT 
 
 Treat the figs with a soda bath as for pre- 
 serves, rinse and cook until tender, in fresh clear 
 boiling water. Drain well and put the figs through 
 a food- chopper or rub pulp through a colander. 
 Allow one pound of sugar for each quart of pulp. 
 Mix and cook until it is rather a solid mass. Spread 
 with an oiled spatula on the oiled surface of a 
 flat dish, marble or glass slab, and finish drying 
 in the sun. Three or four days will be required 
 for drying. The trays should be brought into the 
 house each night, and they should be protected 
 from both flying and crawling insects. When thor- 
 oughly dry, sprinkle with granulated sugar, roll it 
 up and wrap tightly in a cloth. It will keep for a 
 long period of time. 
 
 FIG BUTTER 
 
 Chop together equal parts of figs, seeded raisins 
 and stoned dates, and add (after weighing) nuts 
 equal in weight to the whole. The nuts may be 
 mixed according to convenience or taste, as one 
 part each of black and white walnuts, pecans, 
 almonds, peanuts, hazel or Brazil nuts. Mix thor- 
 oughly together and pack in a mould for slicing. 
 
 FIG-PASTE LAXATIVE 
 
 One-half pound of figs, one pound of prunes, one 
 ounce of Senna leaves, cold water. 
 
 Soak the prunes over-night in cold water to 
 cover, add the Senna leaves tied in cheesecloth, 
 and cook slowly until prunes are tender. Stone 
 the prunes and chop fine; add the figs, chopped 
 fine; put in top of double boiler, remove Senna, 
 add prune-juice, and cook until thick. 
 
 Page Twenty- four 
 
THE .1. C. FORKNER FIG GARDENS RECIPES 
 
 TOWNEY PASTE 
 
 1. Pick the figrs fully ripe, split and scrape off 
 the pulp, mash and strain and let come to a boil, 
 constantly stirring. To ten pounds of fig-pulp add 
 one pound grated cocoanut and the juice of one 
 lemon. After boiling a half -hour spread on plates 
 and dry in the sun. When fully dried keep in an 
 air-tight plrce if possible. When ready to use, 
 soak in warm water over night and boil in the 
 same water. 
 
 2. Figs must be very ripe. Wash in water, 
 steam in colander for a few minutes, then nib 
 through a sieve, using best rubber gloves on the 
 hands. The rubber gloves must have been pre- 
 viously washed several times in hot water in order 
 to remove the taste of the rubber. The mushy 
 pulp is then placed in jars and steamed for forty- 
 five minutes or more. If not sweet, add sugar to 
 taste. Spread the mush on glass or marble to dry 
 in the sun of* in heated air. Fig sauce is made 
 in the same manner, except that it is preserved 
 in jars while yet mushy instead of drying in the 
 sun. 
 
 3. Pick the figs when well ripened, but not so 
 soft as to be difficult to handle. Peel them, weigh, 
 and allow three-fourths of a pound of best gran- 
 ulated sugar to one pound of fruit. Mix sugar and 
 fruit thoroughly with your hands, or by mashing 
 together with a large potato masher, and let the 
 mixture stand over night. Prepare the afternoon 
 before, if the weather is very hot, but if it is not 
 they can stand from one forenoon to the next. In 
 the morning put them on the back of the stove and 
 let the paste heat slowly, stirring occasionally. 
 Then, when ready to give it your whole attention, 
 pull forward and "cook down" over a rather slow 
 fire, stirring and mashing almost constantly. There 
 must not be a single lump left in the mass. If 
 desired, some of the seeds which rise and accumu- 
 late on the sides of the preserving kettle may be 
 skimmed out. The amount of cooking down done 
 is according to taste. The paste is better when 
 well cooked down, but if this is done, great care 
 must be taken not to burn the paste at the last, 
 when it is quite thick. It is so rich that for small 
 families it should be put into pint or half-pint jars. 
 
 Page Twenty- five 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG MARMALADES 
 
 A FREDA FAVORITE 
 
 One pound of figs, three pounds of rhubarb, three 
 pounds of sugar, one lemon, one teaspoon of ginger, 
 one-fourth teaspoon of cloves, one-fourth teaspoon 
 of salt. 
 
 Cut the rhubarb unpeeled into inch pieces; wash 
 the fig-s and put them through a food- chopper; put 
 in preserving kettle with half of sugar and let 
 stand over night; in the morning boil until clear, 
 then add remaining sugar, the juice and grated 
 rind of lemon, and seasoning. Cook slowly until 
 thickened. 
 
 WHITE-FIG MARMALADE 
 
 A delicious marmalade is made from white figs. 
 Take perfectly ripe and fresh figs, peel off the thin 
 soft skin, and to every two pounds of figs use one 
 and one-half pounds of sugar and the grated peel 
 of a large orange or lemon; cut up the figs and 
 mash them with sugar, adding the grated yellow 
 rind and juice of the orange or lemon; boil all 
 together until the whole is reduced to a thick, 
 clear, smooth mass, stirring frequently from the 
 bottom. When done put into jars while hot and 
 cover closely. 
 
 Those who like less sugar can use one-half 
 pound of sugar to a pound of fruit, and it will 
 keep perfectly, provided it be boiled very clear 
 and smooth. 
 
 J. W. T. MARMALADE 
 
 Ten pounds of ripe, peeled figs, ten pounds of 
 sugar; let stand over night. In the morning stir 
 the figs and the sugar until all are dissolved; cook 
 for two or three hours slowly. May add orange, 
 lemon and walnuts, or pineapple well cooked and 
 chopped fine. 
 
 Page Twenty-six 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 TRIXIE MARMALADE 
 
 Use only fully-ripe figs. When they are con- 
 siderably wilted they are cut. Cut in halves and 
 scrape out the inside pulp; mash and strain 
 through a very coarse sieve. Put into a glazed 
 dish and place the latter in boiling water. Boil 
 constantly for one-half hour and place in sealed 
 glass jars, like canned fruit. This marmalade is 
 very fine; can be eaten with meat or alone with 
 cream. It is a fine relish if made from good, sweet 
 figs. 
 
 Page Twenty-seven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PRESERVES 
 
 FIG AND GRAPE PRESERVES 
 
 White figs and Muscat grapes are sometimes 
 preserved together, the second crop of figs coming 
 in season to can with the grapes. Pick the figs 
 when their skins begin to crack, peel, weigh, and 
 allow one- half pound of best granulated sugar to 
 one pound of fruit. Mix the fruit and sugar care- 
 fully (not breaking the figs;, and let them stand 
 over night. In the morning, cook slowly on the 
 back of your stove, stirring carefully at intervals. 
 In the morning, also prepare your Muscat grapes 
 by picking them from their stems, washing, weigh- 
 ing, and allowing one-fourth pound of sugar to one 
 pound of fruit (and as many grapes by weight as 
 figs). Cook in another kettle, using only a very 
 little water just enough to keep them from burn- 
 ing. They will cook after starting to boil, in about 
 ten minutes. The figs will need cooking nearly an 
 hour. When both fruits are done, mix carefully 
 together, let come to a boil and can. 
 
 GOLDEN WEST PRESERVES 
 
 Take three-fourths pound sugar and half cup of 
 water to each pound of figs. Make a syrup of the 
 sugar and water, skim, add the figs, carefully) 
 washed and dried, and let simmer until the skin 
 of the figs is tender, then store as any preserves. 
 For a less sweet dish, use a cup of sugar and a 
 cup of water to enough figs to fill a quart jar; 
 make the syrup and let cook as before, but store 
 as canned fruit in sterile jars, filled to overflow 
 and sealed with rubbers and sterile covers. Lemon 
 or orange rind and juice, or sherry wine, all in 
 quantity according to taste, may be added. 
 
 TEEL PRESERVES 
 
 Ten pounds of well-washed ripe figs, ten pounds 
 of sugar, and water to make a syrup; boil half an 
 hour, place figs in syrup, and boil slowly about 
 two hours. 
 
 Page Twenty- eierht 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 SIMPLICITY PRESERVES 
 
 Gather the fruit when fully ripe, but not cracked 
 open; place in a perforated tin bucket or wire 
 basket and dip for one moment into a deep kettle 
 of hot and moderately strong- lye (some prefer 
 letting them lie an hour in limewater, and after- 
 wards drain;; make a syrup in proportion of one 
 pound of sugar to one pound of fruit, and when 
 the fig's are well-drained put them in the syrup and 
 boil them until well-cooked; removing-, boil the 
 syrup down until there is just enough to cover the 
 fruit; put the fruit back in the syrup, let all boil, 
 and seal while hot in glass or porcelain jars. 
 
 BERGEN PRESERVES 
 
 Take figs as soon as they are sufficiently ripe 
 to peel well, peel and place in sun for a couple of 
 days, turning them several times; take in, wash 
 in hot water, draining at once; put the figs, a few 
 at a time, in a rich syrup and let cook for several 
 hours, until thoroughly preserved. In this process 
 the figs remain whole and are a most dainty 
 offering. 
 
 FARNUM PRESERVES 
 
 Split the figs twice, crosswise, from blossom and 
 about half-way. Put them in a dish and cover 
 with cold water in which a full tablespoonful of 
 medium -strong lye has been dissolved. Leave the 
 figs in this solution for thirty-six hours, stirring 
 every two or three hours. Take them out and rinse 
 well, first in cold water, then in warm (not boil- 
 ing) water, then in cold water, then in hot water, 
 and again in cold water. In the meantime, have 
 your syrup boiled with cinnamon and a few cloves 
 in a bag for seasoning. Boil the figs slowly in the 
 syrup for four hours, or until the figs are trans- 
 parent. 
 
 T. B. W. PRESERVES 
 
 Soak the figs over night in moderately strong 
 a him -water. Next morning, to one pound of figs 
 add three-quarters of a pound of sugar (preferably 
 brown;; let stand until the sugar becomes moist, 
 then put in to cook. When the figs turn a light 
 brown, put them on a platter in the sun for 
 twenty minutes (allowing the syrup to still boil, 
 but slowly;; then put the figs back in the kettle 
 and cook until they take on a dark brown color. 
 Some like the flavor of ginger or orange peel, but 
 the preserve is delicious with but the flavor given 
 by the fig. 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 MICHAELI PRESERVES 
 
 Peel enough figs to make a gallon of preserves; 
 let stand over night, with sugar, to form their 
 own juice. Next morning, cook the figs until nearly 
 done; add a little more than a cupful of chopped 
 walnuts, and a thinly- sliced lemon. This makes 
 a fine filling for cakes, or a tasty spread for bread. 
 
 PRESERVED FIGS WITH GINGER 
 
 Ten pounds of fresh, ripe figs, not shriveled, are 
 peeled of the thick, outside skin. As all figs are 
 not peeled readily, a variety which peels must be 
 selected. Take the peel of one orange or lemon, 
 pare well, and use none of the inner white part 
 or rag. Take one ginger root and shave it very 
 thinly with a sharp knife. Boil the peel and the 
 ginger until very tender in a separate kettle. In 
 another kettle make a syrup of six pounds of best 
 white sugar, enough of water to dissolve; add the 
 juice of four oranges and one lemon or four 
 lemons. When ready, add the decoction of the 
 orange peel and ginger, but take care to first 
 strain. Bring the syrup to a simmer, drop in the 
 peeled figs and simmer under cover until clear 
 and tender, which requires more or less time, ac- 
 cording to the variety of figs used and their state 
 of ripeness. 
 
 No. 2. Pick before quite ripe, peel and put into 
 dishes, with sugar, for twelve hours, usually over 
 night; drain off juice into preserving kettle, and 
 after coming to a boil put in figs for a short time; 
 take up in dishes again and expose to sun while 
 syrup is boiling down; then return the figs, and 
 when they begin to look clear take up and ex- 
 pose to the sun again while reducing the syrup to 
 desired thickness; then return figs to syrup and 
 let simmer gently for an hour, being careful not 
 to have too hot a fire and thus burst the figs; use 
 a pound of sugar for each pound of fruit. 
 
 No. 3. Pick figs fully ripe, but not shriveled. 
 Scald first in hot water, change water several times 
 in order to draw out the milky juice. Pack figs 
 in glass jars in rows and handsomely. Make a 
 syrup of one cup of sugar to two of water. Pour 
 over figs and steam for twenty minutes without 
 rubber band. Then place on the rubber bands; 
 steam for twenty- five minutes more with the cover 
 lightly pressed down. A very superior article is 
 made if the figs are first steamed in a colander 
 until tender, then packed in glass and steamed 
 with the syrup. An apricot kernel or a bitter 
 almond may be added to each jar, or, better, grated 
 and boiled with the syrup before pouring over the 
 figs. No more than one kernel is needed for each 
 jar. 
 
 Page Thirty 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A DRIED-FIG DAINTY 
 
 Take three pounds of dried fig's and wash them; 
 cover with hot water and soak over night: next 
 morning- drain oft' the juice; add one pound of 
 sugar and heat until the sugar is dissolved; add 
 the figs, and boil slowly until the juice has thick- 
 ened to a syrup. If the figs have taken up the 
 juice, add enough hot water to provide a sufficient 
 syrup for the figs. Put in jars while hot. This 
 will keep indefinitely. 
 
 FIG TRANSPARENCIES 
 
 Six quarts of figs, four pounds of sugar, one 
 cupful of bakingr soda, six quarts of boiling- water, 
 three quarts of water. Select firm, sound fruit, 
 discard all over-ripe or broken figs. Sprinkle one 
 cupful of baking soda over the selected figs and 
 cover with about six quarts of boiling water. Allow 
 them to rtand for fifteen minutes, drain off this 
 soda solution, and rinse the figs well in clear, cold 
 water. Let the figs drain while syrup is being 
 prepared. Mix sugar and the three quarts of water, 
 boil for ten minutes and skim. Add well-drained 
 figs gradually so as not to cool the syrup. Cook 
 rapidly until the figs are clear and tender about 
 two hours. When the figs are transparent, lift 
 them out carefully and place in shallow pans. If 
 the syrup is not heavy enough (testing to about 50 
 to 55 degrees with a saccharometerj, continue boil- 
 ing until it reaches the desired density, then pour 
 it over the figs, being careful to see that the fruit 
 is entirely covered. Let stand over night. Next 
 morning pack the figs cold in sterilized jars, having 
 stems all the same length and placing the figs so 
 that all stems will be upward. Fill each jar to 
 overflowing with the syrup of 55 degrees density. 
 Cap, clamp, process and seal immediately. 
 
 SAN JOAQUIN SWEETS 
 
 Heat fresh figs through thoroughly in a steamer, 
 double boiler or slow oven without water, then 
 drop them into a heavy, boiling syrup; remove and 
 let stand in it over night. In the morning bring 
 to a boil, remove; let stand till cold; re-heat :{ 
 drain; pack figs close together in jars; cook down 
 the syrup and pour over the fruit. Figs may be 
 preserved in lemon syrup, in grape-juice, or other 
 tart fruit juices, or have added to them lemon 
 peel and juice or lemon and ginger root. 
 
 Dried figs may be steamed and then so pre- 
 served or by the simpler process. Many people 
 hold that preserved figs must first be dipped in 
 boiling lye, repeating several times, a minute at a 
 time. 
 
 Page Thirty-one 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 VROOMAN PRESERVES 
 
 Gather the figs with the stems on just before 
 they are ripe enough to be eaten. Scrape off the 
 skin carefully and drop the fig's into a kettle of 
 clear, boiling- water, and leave half an hour. Then 
 take out and allow to cool with the stems up. 
 Make a syrup of a pound and a half of sugar and 
 a half -pint of water to each pound of fruit. Boil 
 the syrup till nearly roping; put in the figs care- 
 fully and keep them under the water while cooking. 
 If other than the natural flavor is desired, put a 
 clove in the blossom end of each fig or cook them 
 with a sliced lemon from which the seeds have 
 been removed, adding a little ginger. The pre- 
 serves keep well if made with an equal weight of 
 sugar and figs. 
 
 Pfls-e Thirtv-two 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG SALAD 
 
 RUTH SALAD 
 
 One-half pound of cooked figs, three oranges, 
 one head of lettuce, three or four teaspoonfuls of 
 oil, one or two tablespoonfuls of lemon-juice, one- 
 fourth teaspoonful of salt. 
 
 Dispose the heart leaves of the lettuce, care- 
 fully washed and dried, to form a bed; on this 
 turn the pulp of the oranges, freed from skin mem- 
 brane and seeds; above dispose the flgs, cut in nar- 
 row slices. Dissolve the salt in the lemon-juice, 
 add -the oil, mix thoroughly and pour over the 
 whole; turn the fruit over and over, and serve at 
 once. 
 
 MIXED-FRUIT SALAD 
 
 One package of Jiffy Jell; one cup of chopped 
 nuts; one small can of pineapple; one-fourth cup 
 of chopped figs; one individual bottle of Welch's 
 or Armour's grape-juice. Dissolve the Jiffy Jell 
 in the grape-juice to make one pint. Pick the 
 pineapple apart, and put into small molds with the 
 chopped mixture. Pour over the liquid, and put 
 on ice to chill. When cool place on lettuce leaves. 
 Serve with boiled mayonnaise or whipped cream. 
 
 SALAD DE LUXE 
 
 Combine marshmallows, figs, apples, nuts and 
 green grapes. Cut the marshmalows in four 
 pieces; cut the figs in pieces, dice the apples, seed 
 the grapes. Have equal parts of each, and mix 
 with a fruit salad dressing. Place on lettuce leaves, 
 and put the dressing on top. 
 
 FIG AND DATE SALAD 
 
 Use large, fresh figs and dates; slice, arrange on 
 lettuce leaves, and serve with either cream or 
 French dressing. 
 
 Page Thirty-three- 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG AND NUT SALAD 
 
 Slice pulled figs, cooked and cooled, and mix 
 with them a few slices of walnuts or blanched 
 almonds. Serve with French dressing made of 
 claret and lemon-juice instead of vinegar, or with 
 a cream dressing 1 . In using- the cream dressing 1 , 
 mix the ingredients with a little of the dressing 
 and dispose of additional dressing- here and there, 
 using the forcing bag and tube. When available, 
 fresh figs are preferable to those that have been 
 cooked. 
 
 CHEESE-FIG SALAD 
 
 Place lettuce on salad plates, then a slice of 
 pineapple; cut the figs lengthwise, laying them over 
 the pineapple; put Neufchatel cheese over the figs, 
 then a good, creamy salad dressing. 
 
 PEANUT SALAD 
 
 One cupful of thinly-sliced apple; one cupful 
 chopped celery; one -half cupful chopped figs; one- 
 half cupful of roasted peanuts; lettuce and mayon- 
 naise. 
 
 FRUIT SALAD 
 
 Three apples; two oranges; one small can of 
 pineapple; two bananas; one scant cup of figs. 
 Walnuts and maarshmallows to be added; cut all 
 into small pieces. Heap this over lettuce leaves, 
 and, just before serving, add a good creamy salad 
 dressing. 
 
 MIXED SALAD 
 
 One cup of chopped figs; one-third cup of grated 
 cheese; one cup of celery; one cup of diced apples; 
 one cup of mayonnaise; three tablespoons of nut- 
 meats; one head of lettuce. Mix the ingredients 
 with the mayonnaise, and arrange on lettuce leaves. 
 
 FIG-BANANA SALAD 
 
 Peel as many chilled bananas as there are per- 
 sons to be served. Split lengthwise, and put the 
 halves together with a filling of figs, English wal- 
 nuts, and preserved ginger, chopped fine and 
 moistened with lemon-juice. 
 
 Arrange on individual salad plates. Garnish 
 with lemon and watercress. Serve with whipped 
 cream mayonnaise. The ginger may be omitted if 
 preferred. 
 
 Page Thirty-four 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 CHERRY SALAD 
 
 Use the white canned cherries. Remove the 
 pits, and slip into each cherry a small piece of 
 nut. Pack in a dish and cover with the juice from 
 the cherries; let stand in a cool place until ready 
 to serve. Serve five or six cherries and two or 
 three figs cut in halves or quarters on lettuce. 
 Cover with salad dressing. 
 
 FIG-CELERY SALAD 
 
 One cup of celery cut in pieces; one-half cup 
 of chopped figs; one-third cup of walnut meats. 
 Mix and serve on lettuce leaves with mayonnaise 
 or cream dressing". 
 
 Page Thirty-five 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PICKLES 
 
 "LITTLE MOTHER" PICKLES 
 
 Two dozen figs; one quart of vinegar; two cup- 
 fuls of sugar; one teaspoonful of mace; one tea- 
 spoonful of cloves; one tablespoonful of cinnamon. 
 
 Select firm, ripe fruit and put it in brine over 
 night. In the morning take out and soak in fresh 
 water for two hours; remove and pour over them 
 boiling water to cover; let stand until cold, and 
 then drain. Boil the vinegar and the sugar in a 
 kettle, add the spices in a muslin bag; skim thor- 
 oughly and drop in the figs. Again bring the rhix- 
 ture to a boiling point, remove from the fire, and 
 let stand in the kettle over night. Next morn- 
 ing, re-heat to boiling and seal in glass jars. 
 
 SPICED FIGS 
 
 Peel ripe, white figs, and to ten pounds of the 
 figs add five pounds of brown sugar, one quart of 
 vinegar, one ounce of cinnamon, one-half ounce 
 of allspice, one-half ounce cloves, the spices to be 
 tied in bags and boiled with sugar and vinegar. 
 When the vinegar and spices have come to a boil 
 add the figs, a few at a time, to prevent mashing, 
 and boil until they look clear. When all are done 
 put into jars and pour the vinegar over them hot. 
 
 SWEET PICKLED FIGS 
 
 The figs are picked when ripe, but must not be 
 soft. Steam first until slightly soft, then place in 
 a liquor made as follows: A syrup is made of a 
 cup of sugar; to every cup of water add a tea- 
 spoonful of cider vinegar, one stick of cinnamon, 
 crushed in small pieces. Boil the liquor. Insert a 
 clove in the eye of each fig and pack in a glass 
 jar. Pour the filtered liquor over the figs. Steam 
 the jars first, with the cover on loosely, for 
 twenty minutes. Then place on the rubber bands, 
 screw down cover lightly, and steam for twenty 
 minutes more. 
 
 -Page Thirty -six 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 PASADENA PICKLES 
 
 Seven pounds of figs packed just before shrivel- 
 ing, three pounds of white sugar, one quart of 
 vinegar, one teaspoonful of salt, one teaspoonful 
 of allspice, one teaspoonful of ginger, one teaspoon- 
 ful of cloves, two tablespoonfuls of cassia buds. 
 Boil together for four hours, put spices in a thin 
 bag to keep pickles clear, and more vinegar if too 
 much evaporates and add the sugar when nearly 
 ready. When the sugar is dissolved, add the figs. 
 Simmer until tender. 
 
 FRESNO FAVORITES 
 
 To ten pounds of figs take four pounds brown 
 sugar, one quart strong vinegar, one large cup of 
 whole spices, including cloves, cinnamon, allspice, 
 and cassia buds. Boil vinegar, sugar and spices 
 first, and when the sugar is well dissolved add the 
 figs and boil until tender. The figs should be 
 picked before they become shriveled. Put all in 
 jars; pour out the liquid for three mornings, and 
 let come to a boil and return to the figs; then 
 close the jars. 
 
 SUNNYSIDE SWEETS- 
 TWO quarts of figs, one quart of vinegar, one 
 teaspoonful of mace, one pint of sugar, one level 
 teaspoonful of ground cinnamon, one teaspoonful 
 of cloves. Mix the spices, and tie them into two 
 small pieces of cheesecloth. Put a layer of figs 
 into a stone jar, then a layer of salt, another layer 
 of figs, and so continue until they are all covered; 
 pour over one quart of water, cover, and stand 
 aside over night. Next morning, wash the figs and 
 put them into clear water for two hours. Drain, 
 cover with boiling water, and let them stand until 
 they are thoroughly cooled. Put the spices, vinegar 
 and sugar into a porcelain-lined kettle, bring to 
 boiling point and skim. Add the figs, bring quickly 
 to just scalding point, and stand them aside. Next 
 day re-heat, put them at once into jars, seal. 
 
 PARKER PICKLES 
 
 Five quarts of fresh figs with stems. They must 
 be half -ripe. Put them in salt water for twelve 
 hours. Dry and parboil in alum water, using alum 
 the size of half a nutmeg, or put them in lime 
 water. Do not break them. Wash in clear water 
 and dry. Make a syrup of one pint of strong vin- 
 egar and a very little water and one pound of 
 sugar. Flavor with mace, cinnamon, and cloves. 
 When the syrup has boiled, put in the figs. Use 
 glass jars. 
 
 Page Thirty-seven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 PICKWICK PICKLES 
 
 Eight pounds of white figs (fresh), two pounds 
 of sugar, one pint of vinegar, one quart of water, 
 cinnamon, and cloves to taste. Bcil all together 
 until a silver fork will pierce the figs. Can hot 
 in glass jars. 
 
 PICKLED FORGET-ME-NOTS 
 
 Four pounds of sugar, one pint of vinegar, two 
 ounces of stick cinnamon, one tablespoonful of 
 whole cloves, one tablespoonful of black peppers 
 (whole). Put all of the ingredients into a por- 
 celain-lined kettle, bring to boiling point, then add 
 seven pounds of figs that have been washed and 
 drained. Simmer gently. When the figs are tender, 
 take them out with a skimmer and put them into 
 glass jars. Boil down the syrup, pour it over the 
 figs and seal. 
 
 PARADISE PICKLES 
 
 Pick figs which are barely ripe, though fully 
 swollen out, and leave stems on fruit. Place in a 
 jar of fairly strong brine and let stand over night 
 when rinse well in fresh cold water, drain, pack 
 close together in jars, and pour over them hot 
 spiced vinegar (sweetened if desired) as for apples, 
 cherries, grapes, etc. 
 
 COLLIER PICKLES- 
 TWO pounds of sugar, one teacup of vinegar, one- 
 half teaspoon of cloves, one-half teaspoon of cin- 
 namon, one gallon of figs; cook until figs are 
 tender. 
 
 BENNETT SPICES 
 
 One-half gallon of medium-sized Smyrna (Cali- 
 myrna) figs; make a syrup of vinegar, one cup to 
 three cups of sugar; add spices of a mixed variety 
 as desired; boil this and drop in the figs whole; 
 let boil gently for a few minutes; then let remain 
 in syrup twenty- four hours; repeat and seal. 
 
 -Page Thirty- eierht 
 
THE J. C. FORKXER FIG GARDENS RECIPES 
 
 FIG JAMS AND JELLIES 
 
 SEYMOUR JAM 
 
 Take large, firm figs, remove hard stems, cut 
 into quarters. For each pound of figs use one-half 
 pound of granulated sugar; dissolve the sugar in 
 a little water before adding to the figs. Let the 
 water and sugar boil up once or twice, then add 
 the figs, and boil steadily until the jam coats the 
 spoon and drops from it in heads; then pour into 
 hot jelly glasses. 
 
 A DOROTHY JAM 
 
 Take very ripe figs, peel and place in a granite 
 kettle; to two parts of figs add one part of sugar 
 and mash thoroughly together with a potato 
 masher; place over a slow fire; cook gently for a 
 long period, stirring frequently. An asbestos mat 
 under the kettle is a satisfactory safeguard. 
 
 THOMPSON JAM- 
 TO five pounds of figs, poeled and cut Into small 
 pieces, add three and three-quarters pounds of 
 sugar, and let stand over night. In the morning, 
 take a lemon, remove the seeds, cut in thin slices, 
 put in foiling water to remove the bitter taste, 
 then add the lemon to the figs and boil until the 
 ingredients drop from the spoon like jelly. 
 
 JEANETTE JAM 
 
 Boil sweet, dried figs with some syrup till all 
 the juice is thick and sirupy, then run figs, syrup 
 and all, through some kind of a mill that will grind 
 it into a paste. A small sausage grinder is best 
 one that grinds fine. This paste is fine for use 
 wherever a jam can be used, and can be made 
 more easily than any other jam or jelly. 
 
 Page Thirty-nine 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 One of the Wonder Fig Gardens 
 
 Page Forty 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 of Fresno County, California 
 
 I Page Forty- one 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 GELATINED FIGS 
 
 Prepare the figs by stewing-. Chop very fine. 
 Have ready a half -box of gelatine; put this over 
 the fire in a cup of boiling- water, add the sweet- 
 ened fig 1 syrup, stir until the gelatine is thoroughly 
 dissolved, take from the fire, add a wineglassful 
 of sherry and stir in the minced figs. Turn into 
 a mould wet with cold water to form. 
 
 EASY-ENOUGH JAM 
 
 Six pounds of purple figs (fresh), peeled and cut 
 in half; two pounds of sugar. Cook until thick 
 and seal hot. 
 
 JUBILEE FIG JAM 
 
 Select ripe figs, remove all stems, treat them 
 with a scalding soda solution and rinse thoroughly 
 in clear, cold water. Cook in quantities not larger 
 than three pounds at one time. Allow one and 
 one-half pounds of sugar to each three pounds of 
 figs. Add barely enough water to start the cook- 
 ing (about one-half cupful), crush the figs, heat 
 to boiling and add the sugar. Cook rapidly to 220 
 degrees Fahrenheit. To seal properly and to insure 
 safety from mold, it is necessary to process all 
 preserves after packing them into the sterilized 
 jars. This processing may be done in a water-bath 
 by heat below or at the boiling temperature, de- 
 pending upon the kind of products packed and 
 upon the length of time the heat is applied. Since 
 preserves contain so much of sugar which acts as 
 a preservative, it is only necessary to process 
 against molds. This may be accomplished by 
 placing the filled jars in a water-bath, heating it 
 to a temperature of 180 to 190 degrees Fahrenheit, 
 and holding that temperature for about thirty 
 minutes. 
 
 Process preserves or jams in twelve-ounce or pint 
 jars for twenty minutes at 180 degrees Fahrenheit 
 (temperature of simmering water). When jars 
 with glass tops and screw caps or wire clamps 
 (lightning seal) are used, leave the pressure of the 
 clamp on the top of cap until the jars are entirely 
 cold. 
 
 FIG JELLY 
 
 Slice the fresh figs into the preserving kettle, 
 covering bottom of kettle with cold water. Add 
 slices of unpeeled lemon, one lemon to one and 
 one-half pints of uncooked figs. Place on back of 
 stove to cook slowly an hour; then strain and boil 
 for fifteen or twenty minutes (according to the 
 state of the syrup), adding three-fourths quantity 
 of sugar to that of the fruit. 
 
 -Page Forty- two 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 LITTLE GEM JAM 
 
 If the figs are dried, first steam till very soft. 
 If fresh and ripe, place them in a double boiler, 
 heating- through perfectly but adding no water. 
 They may be steamed instead. Add about one-half 
 their weig-ht of sugar and cook down carefully till 
 thick. Lemon-juice and peel, pineapple or other 
 decided upon fruit may be added for flavoring-. 
 This if preferred may be rubbed through a coarse 
 sieve and heated again before sealing- in little pots 
 or jars. 
 
 Paere Fortv-three 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PUDDINGS 
 
 THE PUDDING SUPREME 
 
 Chopped suet, one cup; chopped fig's, one pound; 
 three eggs; bread crumbs, two cups; sugar, one 
 cup; milk, two cups. Sauce Tart wine, or sherry, 
 one cup; butter, one-half cup; powdered sugar, one 
 cup. 
 
 Wash, pick over the figs and chop them. Chop 
 the suet, beat the eggs light, without separation, 
 and mix all these thoroughly, and turn it into a 
 well-greased mold. Cover and boil for three hours 
 and serve it hot. 
 
 The sauce for the pudding would be a wine-sauce, 
 made as follows: 
 
 Beat a half-cup of butter to a cream, add a cup 
 of sugar, gradually, and when light, add, a little 
 at a time, the wine, which has been made hot; stir 
 the sauce for two or three minutes, till it becomes 
 smooth and foamy. 
 
 A CLARKE SPECIAL 
 
 Grind one cup of dried figs and one cup of kidney 
 suet fine; mix with one-half cup of sugar, two cups 
 of sifted flour, three teaspoons of baking powder, 
 one teaspoon of spices, one teaspoon of salt. Lastly 
 add three well-beaten eggs and one cup of sweet 
 milk. Turn into a greased mold that holds about 
 thr^e quarts and steam for three hours. Serve 
 with hard sauce. 
 
 A SIMPSON SPECIAL 
 
 One-half cup of figs, and one-half cup of raisins, 
 chopped in coarse food-chopper; one cup of sugar, 
 one teaspoon of cinnamon, one and one-half cups 
 boiling water; let all simmer ten minutes. 
 
 Take one-third cup of cornstarch, mixed with a 
 little cold water and add to the above mixture. 
 Cook all five minutes. Add one teaspoon of vanilla 
 or juice of one-half of a lemon. Serve with whipped 
 cream and chopped nuts. 
 
 Page Forty-four 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A BREEZE BEATITUDE 
 
 One quart of milk, one and one-half cups chopped 
 figs (about one dozen;, one-half cup of sugar, three 
 egg-s, one cup of bread-crumbs, three tablespoons 
 powdered sugar, one teaspoon vanilla. 
 
 Heat the milk; add the chopped figs, crumbs and 
 sugar; beat the white of one egg and add the three 
 well-beaten egg-yolks; fold in and bake until set. 
 Make a meringue of the remaining egg-whites and 
 sugar. Bake in a slow oven until the meringue is 
 browned. Serve hot \\ith cream. 
 
 EDNA c. PUDDING- 
 TWO and one-half cups of bread-crumbs, two 
 eggs, one-half cup of beef suet, one-half cup of 
 sugar, one-half pound of finely chopped figs, one- 
 half teaspoon of salt, one cup of milk. 
 
 Work the suet with a wooden spoon until of a 
 creamy consistency, then add the figs; soak the 
 bread-crumbs in milk, add the well-beaten eggs, 
 the sugar and the salt; combine the mixtures, turn 
 into a buttered mold. Steam three hours. Serve 
 with molasses sauce, which is made by boiling two 
 cups of molasses and two tablespoons of butter for 
 three minutes; remove from fire, and add two tea- 
 spoons of lemon-juice. Serve hot. 
 
 LINDSAY FIG PUDDING 
 
 One cup of brown sugar syrup, one cup of sweet 
 milk, one-half cup of melted butter, one cup of 
 chopped figs, one cup of raisins, one-half cup of 
 chopped walnut meats, two and one-half cups of 
 flour, one-half teaspoon of soda, a pinch of salt, a 
 teaspoon each of nutmeg and cinnamon; put in 
 baking-powder cans; place in boiling water for two 
 hours. This will keep for weeks, and is ready to 
 steam and use at any time. Use any sauce desired. 
 
 A Favorite Sauce. Take one cup of sugar, two 
 spoons of flour, a pinch of salt, cinnamon and 
 nutmeg to taste; mix all well together; pour on 
 boiling water, stirring while pouring in the water 
 and while cooking. Let cook for several minutes, 
 add a good- sized piece of butter, and, if desired, 
 a few chopped walnuts. 
 
 LOUIS PIERCE PUDDING 
 
 Mix and sift thoroughly together one pint of 
 flour, a half-teaspoon of salt and two teaspoons of 
 baking-powder; add one cup of chopped figs, such 
 as can be bought in bags, moisten with a scant 
 cup of milk, beat thoroughly; half -fill buttered cups 
 with the mixture, and steam forty-five minutes. 
 Serve with any sauce desired. 
 
 Page Forty-five 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 ISABEL'S INSPIRATION 
 
 Three cups of bread-crumbs, one and one-half 
 cups of sugar, one and one-half cups of milk, one 
 cup of chopped suet, one egg-; one pound of dried 
 figs, floured; steam in a buttered mold. Serve with 
 any sauce. 
 
 A HENSON RELIABLE 
 
 Moisten two heaping cupfuls of whole -wheat 
 bread-crumbs with three-fourths cup of milk; add 
 one and one-half tablespoons of honey, one beaten 
 egg, and one-fourth pound of ground dried figs. 
 Mash well with a spoon or a potato masher until 
 the ingredients are well-blended. Pour into a 
 buttered pudding dish, and bake about thirty 
 minutes. Serve hot with apricot sauce or any de- 
 sired sauce. 
 
 STEAMED FIG PUDDING 
 
 One cup chopped figs, one-half cup suet, three 
 eggs, two and one-half cups soft bread-crumbs, 
 one-third cup of milk, one cup of brown sugar, one 
 teaspoon salt. 
 
 Cover bread-crumbs with milk. Chop figs and 
 suet together, add other ingredients, pour into but- 
 tered melon-mold and steam for three and one-half 
 to four hours. Serve with Stirling Sauce. 
 
 Stirling Sauce. One-half cup of butter, one cup 
 of powdered sugar, three tablespoons of milk, two 
 tablespoons of wine. 
 
 Mix sugar, wine and milk, and warm in double 
 boiler or over hot water. Add to creamed butter 
 slowly. Do not permit the sugar mixture to be- 
 come hot, only warm. 
 
 STEAMED FIG PUDDING 
 
 One-half cup shortening, one-half cup sugar, one 
 egg well-beaten, one cup of milk, one-half cup of 
 molasses, two and one-half cups of flour, five tea- 
 spoons of baking-powder, one teaspoon of cinna- 
 mon, one-half teaspoon nutmeg, one-half teaspoon 
 salt, one pound figs, chopped; one-fourth cup of 
 currants, one-half cup of flour. 
 
 Mix the shortening and the sugar, and beat 
 until creamy; add egg, milk and molasses; add two 
 and one -half cups of flour sifted with baking- 
 powder, spices and salt; beat well; add figs and 
 currants mixed with one- half cup of flour. Pour 
 into a greased mold, and steam three hours, or 
 pour into greased one-pound baking-powder cans, 
 and steam an hour and three-quarters. Serve with 
 Cranberry Sauce or Currant Jelly Sauce. This 
 pudding keeps well and can be re-heated in the 
 top of the double boiler. 
 
 Page Forty- six 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A MADGE MASTERPIECE 
 
 One cup of figs chopped fine; one cup of bread- 
 crumbs; one cup of hot milk; one-fourth cup of 
 sugar; one cup of seeded raisins; one-half cup of 
 currants; one-fourth cup of almonds; one-fourth 
 cup of chopped citron; one teaspoon of cinnamon; 
 one teaspoon of nutmeg; one-fourth teaspoon of 
 cloves; one-fourth teaspoon of salt; one-fourth cup 
 of chopped suet; the yolks of three eggs; the 
 whites of three eggs; one-fourth cup of fruit- juice. 
 Soak the bread-crumbs in hot milk; mix the in- 
 gredients in the order given; turn into buttered 
 molds and steam for two hours. 
 
 AN ELLETA OFFERING 
 
 One pound of figs .one-half cup of nuts, one- 
 half pound of suet, two cups of bread-crumbs, two 
 cups of milk, three-fourths cup of sugar, one tea- 
 spoonful of salt, one teaspoonful of cinnamon, one 
 teaspoonful of mace, one-third teaspoonful of 
 cloves, four yolks of eggs, four whites of eggs. 
 
 Chop the figs, nuts and suet together (cook the 
 figs a few moments and they can be chopped more 
 easily;, mix the sugar, salt and spices and add to 
 the beaten yolks; mix the bread-crumbs through 
 the fig-suet mixture, then mix in the yolks and 
 sugar, and, lastly, add the whites, beaten dry. 
 Steam in a well-buttered mould four hours. Serve 
 with hard or liquid sauce or both. 
 
 FIG-SUET PUDDING 
 
 Mix together two and one-half cupfuls of sifted 
 flour, one level teaspoonful each of soda, salt, 
 mace, allspice and cinnamon, and one teaspoonful 
 of baking powder. Put through a fine sieve, then 
 add one-half cupful of finely-chopped suet, one 
 pound of figs cut fine, one cup of molasses, one 
 cup of milk. Turn into well-buttered pound baking- 
 powder cans or molds of the same size and steam 
 for two and one-half hours. Serve with any good 
 liquid sauce flavored with vanilla. 
 
 FIG PUDDING OR PIE SIMPLE 
 
 Cut one-half pound of fresh or dried figs and 
 simmer half an hour in three-fourths pint of water, 
 a dessert spoonful of sugar being added when 
 nearly done. Remove and cool, when add the well- 
 beaten yolks of two eggs. Place in a pudding or 
 pie dish and bake in moderate oven until the 
 yolks are set sufficiently, then on the top place a 
 meringue made of the whites of the eggs and two 
 tablespoonfuls of sugar. Let this brown and re- 
 move to cool. 
 
 Page Forty- seven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PUDDING BOUQUET- 
 TWO pounds of dried fig's, one pound of suet, one- 
 half pound of flour, one-half pound of bread- 
 crumbs, two eggs, spices to taste, one-fourth pound 
 of candied lemon peel, one-fourth pound of brown 
 sugar, milk. 
 
 Mode. Cut the figs into small pieces, also the 
 lemon-peel, grate the bread finely, and chop the 
 suet very small; mix these well together; add the 
 sugar, spice and flour; the eggs should be well- 
 beaten, and sufficient milk to form the whole into 
 a stiff paste; butter a mold, press the pudding into 
 it very closely and tie it down with a cloth, and 
 boil four hours or rather longer; turn it out of the 
 mold and serve with lemon sauce, wine sauce or 
 cream. Sufficient for seven or eight persons. Suit- 
 able for a winter pudding, as it should be made 
 with the dried, white fig. 
 
 No. 2. Beat one -half pound of sugar and one- 
 fourth pound of butter to a foam. Add yolk of 
 three eggs, one-half pound of finely- chopped figs, 
 one-half pound of grated bread-crumbs, one-half 
 cup of milk, pinch of salt, white of three eggs 
 beaten stiff. Boil all for three hours. Serve with 
 white wine or hard sauce. 
 
 No. 3. Chop one-half pound of figs very fine. 
 Mix with two tablespoonfuls of butter and add one- 
 third cup of powdered sugar, two eggs beaten 
 lightly without separating yolks from the whites, 
 one cup of milk, one-fourth cup of cake-crumbs. 
 Mix well and turn into a well-pressed mold and 
 boil for three hours. 
 
 FIG-SUET ENGLISH PUDDING 
 
 Chop fine six ounces of suet in three-fourths 
 pound of flour, adding a well-beaten egg, three- 
 fourths cup of sugar, and sufficient milk to form a 
 smooth dough. Roll out half an inch thick and 
 sprinkle on it one pound fine- chopped figs. Roll 
 this up and tie in a pudding cloth, place in boiling 
 water, and boil for two hours. A little nutmeg 
 may be used for flavoring. 
 
 FIG-BREAD PUDDING 
 
 Soak three cups of bread-crumbs in one and one- 
 fourth pints of water and beat into this four eggs, 
 a pinch of salt, two tablespoons of sugar, and one 
 and one-third cups of chopped figs. (The figs 
 should be first dredged in flour.) Flavor with 
 lemon or nutmeg. Beat well and place in a 
 pudding- dish and bake slowly for an hour and a 
 half; or place the pudding in a tightly- covered 
 vessel, which is to be placed in a pot of boiling 
 water and kept at a boil for two and a half hours. 
 Serve with hard sauce. 
 
 Page Forty- eight 
 
 " 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG ROLY-POLY 
 
 Pick over and wash one pound of figs, cut into 
 bits and place in a double boiler with one cupful 
 of water. Cover and cook slowly until they can 
 be beaten to a pulp with a spoon. Cool and flavor 
 with a few drops of vanilla. Sift together one pint 
 of flour, one-half teaspoonful of salt and one heap- 
 ing teaspoonful of baking-powder, then rub into it 
 two heaping spoonfuls of butter. Mix to a soft 
 dough with cold milk, turn out on a floured board 
 and roll out in a sheet half an inch thick. Spread 
 with the fig paste and roll up tightly, pinching the 
 ends well together. Place on a buttered pan, steam 
 for three-quarters of an hour and stand in a hot 
 oven for five minutes to dry off. Serve with milk 
 or vanilla sauce. 
 
 FIG BLANC MANGE 
 
 Make as for Banana Blanc Mange; using one cup 
 of fig-pulp and one cup ,of chopped nuts and a little 
 lemon tincture. Prepare a sauce with the yolk of 
 an egg beaten with a tablespoon of sugar and 
 stirred in with a pint of boiling milk. Add one 
 teaspoon of cornstarch, wet with a little water, 
 and remove from the fire. Nutmeg may be added, 
 or a dash of lemon extract. Serve cold. 
 
 FIG AND RAISIN PUDDING 
 
 Soak a large cupful of bread-crumbs in a cupful 
 of milk for an hour; stir into them three eggs, 
 beaten very light, three tablespoonfuls of powdered 
 suet, and three tablespoonfuls of flour sifted with 
 a teaspoonful of baking-powder. Have ready a 
 half-cupful of minced figs and the same quantity 
 of seeded and quartered raisins. Mix the fruit 
 together, dredge thoroughly with flour, and stir it 
 into the pudding batter. Pour the mixture into a 
 large pudding mould with a closely-fitting top, 
 leaving an abundance of room in the mould for 
 the pudding to swell. Steam for fully three hours. 
 Turn from the mould, set the pudding in the oven 
 for five minutes, and serve with a liquid sauce. 
 
 PICADILLY FIG PUDDING 
 
 Soak a cupful of crumbs in two cupfuls of milk 
 for fifteen minutes, and stir into them a half- 
 cupful of granulated sugar, three eggs beaten light, 
 a quarter- cupful of powdered suet, a pinch of salt, 
 a saltspoonful each of powdered cinnamon and nut- 
 meg and a cupful of washed and dried figs, chopped 
 coarsely. Grease a plain pudding mold with a 
 tightly-fitting top, put in the pudding, set in a 
 kettle of boiling water and cook for three hours. 
 Serve with hard sauce. 
 
 Page Forty-nine 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PUDDING No. 1 
 
 Soak a cupful of bread-crumbs in a cupful of 
 milk for a half-hour. Chop enough suet to make 
 a quarter of a cupful; beat three eggs light; cut 
 into tiny bits a sufficient number of soaked fig's to 
 make a cupful of the minced fruit. 
 
 Turn the soaked crumbs into a bowl, and stir 
 into them a half-cupful of granulated sugar, the 
 whipped eggs, the powdered suet, a pinch of salt 
 and a dash, each, of cinnamon and nutmeg-. Last 
 of all, stir in the minced fig's thickly dredg-ed with 
 flour, beat well and turn into a greased pudding- 
 mold with a closely-fitting- top. Boil for about 
 three hours. Turn out and eat with a hard sauce. 
 
 FIG PUDDING No. 2 
 
 Use only the best figs, soak one hour in a little 
 warm water, and chop enough to make a generous 
 cupful when minced. Soak two cupfuls of fine 
 bread-crumbs in two cupfuls of milk until very 
 soft. Into the crumbs stir five eggs, beaten light; 
 a half-cupful of sugar, a saltspoonful of salt, and 
 the cupful of minced figs thoroughly dredged with 
 flour. Beat hard for several minutes, and turn 
 into a greased pudding mold with a close top. Set 
 in boiling water and cook three hours. Dip the 
 mold into cold water for an instant, then turn the 
 pudding out upon a hot platter. Set in the oven 
 long enough for the moisture to dry from the out- 
 side of the pudding. Three minutes in a hot oven 
 should suffice. Send to the table and eat with a 
 hard sauce flavored with a little nutmeg. 
 
 BREAD AND FIG PUDDING 
 
 Cut figs into small dices. Make a custard by 
 heating a cupful of milk and pouring it upon four 
 eggs, beaten light, with six tablespoonfuls of sugar, 
 then cooking it until it is just thick enough to coat 
 the spoon. Dip crustless slices of bread for a 
 second in milk; put a layer of them into a pudding- 
 dish, cover with the fig- dice, and pour over all the 
 hot custard. Then put in more bread, more figs 
 and custard, and proceed until the dish is full. 
 Wait a moment for the bread to absorb some of 
 the custard, and pour the rest of the hot liquid 
 into the dish until it is full to the brim. Cover 
 the dish and bake until the custard is set; uncover 
 and brown.' Serve as soon as baked. Eat with a 
 hard sauce. 
 
 Page Fifty 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A JEANIE JOY 
 
 Mix one cup figs chopped fine with one cup 
 bread-crumbs soaked in hot milk, one-fourth cup 
 sugar, one cup Sultanas, one-half cup each seeded 
 raisins and currants, one -fourth cup each chopped 
 almonds and sliced citron, five drops cinnamon oil, 
 three of nutmeg- and two of cloves, one-fourth 
 teaspoon of salt, one-fourth cup suet chopped fine, 
 and three beaten egg yolks. Fold in egg whites 
 beaten stiff and add one -fourth cup brandy. Turn 
 into buttered molds and steam two hours well 
 covered. Serve with rum or brandy sauce. 
 
 Page Fifty-one 
 
THE J. C. FORKNER PIG GARDENS RECIPES 
 
 SAUCES FOR PUDDINGS 
 
 CRANBERRY SAUCE 
 
 One-fourth cup of butter, one cup of powdered 
 sugar, two tablespoons boiling water, one-half cup 
 of strained cranberry sauce. 
 
 Cream the butter, add the sugar and water grad- 
 ually and alternately; beat well, and add the cran- 
 berry sauce. The stiffly- beaten white of an egg 
 may be added. 
 
 Serve with Cottage or Steamed puddings. 
 
 CURRANT JELLY SAUCE 
 
 One tablespoon cornstarch, one-fourth cup of 
 sugar, one cup of boiling water, two tablespoons 
 of currant jelly, one teaspoon of butter, the juice 
 of one-half lemon. 
 
 Mix cornstarch and sugar in a saucepan, add 
 water gradually, when thickened add jelly, simmer 
 ten minutes; add butter and lemon- juice just be- 
 fore serving. 
 
 C. C. B. SAUCE 
 
 Good for puddings or for stale cake: 
 To one cup of boiling water add one cup of 
 brown sugar, one tablespoon of flour; nutmeg; one 
 cup of chopped figs. Let all boil" together for a few 
 minutes. 
 
 Paere Fiftv-two 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG CAKES 
 
 
 A DCROTHY-ARLINE DREAM 
 
 One-fourth cup of butter, one cup of sugar, two 
 &SS yolks, one-fourth teaspoon of salt, one and 
 one-half cups of flour, two teaspoons of baking-- 
 powder, one-half cup of milk, two egg whites, one 
 tablespoon of orange extract. 
 
 Cream the butter, that is, beat it with a spoon 
 until it is of a creamy consistency; then add the 
 sugar very gradually; when well blended, add the 
 yolks of eggs which have been beaten with a Dover 
 beater until lemon- colored and thick. 
 
 When the ingredients are thoroughly incor- 
 porated, add the sifted, dry ingredients alternately 
 with the milk. When all the milk and flour have 
 been used, beat well; then cut and fold in the 
 stiffly-beaten whites of eggs. Bake in layers. Fill 
 with Fig Filling, and sprinkle with confectioners' 
 sugar. 
 
 Fig Filling. Two cups of chopped figs, one-half 
 cup of sugar, one-third cup of boiling water, two 
 tablespoons of lemon-juice, one tablespoon of but- 
 ter, few grains of salt. Cook the ingredients in a 
 double boiler until of a consistency to spread. 
 
 BLINDBURY LADY-FINGERS 
 
 One pound of Fresno dried figs, one-half pound 
 of granulated sugar, one tablespoonful of flour or 
 cornstarch, water to cook, pinch of salt. 
 
 Stew until tender, adding the flour dissolved in 
 water; when thick, put aside to cool. Roll a deli- 
 cate pie-crust as thin as used for a pie. Cut in 
 strips eight inches long and two inches wide; 
 moisten the edges, then spread the fig paste over 
 one-half of the surface of the strips; fold over 
 the other half and press firmly together. Use a 
 fork to finish the edges. Cut a few tiny openings 
 in the tops. Bake to a delicate brown. 
 
 Page Fifty-three 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A FORT SILL FAVORITE 
 
 One and one-half cups of sugar; one-half cup of 
 butter; one-half cup of sweet milk; one and one- 
 half cups of flour; one-fourth teaspoon of salt; 
 one teaspoon of baking-powder; one-half cup of 
 cornstarch; the whites of six eggs. Bake in two 
 shallow, oblong- pans, in a quick oven, and put 
 together with Fig Filling. 
 
 Fig Filling. One-half pound of chopped figs; two 
 tablespoons of sugar; three tablespoons of boiling 
 water; one tablespoon of lemon- juice. Cook in a 
 double boiler until of a sufficient thickness. 
 
 A SOUTHLAND FAVORITE 
 
 One-fourth pound of chopped figs; one cupful of 
 chopped raisins; one cupful of boiling water with 
 one teaspoon of soda added; pour over the figs and 
 raisins and let stand. 
 
 In another dish mix one cupful of granulated 
 sugar, a scant half-cupful of butter, four eggs, 
 (reserving two of the whites for frosting), one tea- 
 spoon of cinnamon, one teaspoon of nutmeg, one 
 teaspoon of vanilla, and one and one-half cupfuls 
 of flour. Add the figs and the raisins and bake 
 in layers. 
 
 BELL'S BEST-EVER FRUIT CAKE 
 
 One pound of butter creamed; one pound of 
 brown sugar, one dozen eggs, one cup of molasses, 
 two teaspoons of cinnamon, two teaspoons of nut- 
 meg, two teaspoons of mace, one-half teaspoon of 
 soda, one and one-half pounds of flour, two tea- 
 spoons of baking-powder, two pounds of raisins, 
 two pounds of currants, two pounds of figs, one 
 pound of dates, one-half pound of citron, one and 
 one-half cups of walnut -meats, one glass of 
 Madeira wine, one glass of Sherry wine, one pint 
 of strawberry preserves. Wash the fruit and let 
 it stand over night. Bake very slowly for three 
 hours. This makes six medium-sized cakes. 
 
 WHITE FIG FRUIT CAKE 
 
 Beat together one cup of butter and two of 
 sugar; add one-half glass white wine and then the 
 stiff-whipped whites of eight eggs. Add gradually 
 three cups of flour, in which two teaspoons of 
 baking-powder have been sifted, and at the last, 
 one-quarter pound fine-cut citron, one-half pound 
 chopped almonds, one teacup of light-colored cur- 
 rants and one-half cup grated cocoanut. Bake 
 in layers slowly about two hours, until it does not 
 stick to the slenderest straw. For filling, use the 
 real Fig Jelly, or the Fig Filling Jelly, or the Fig 
 Snow. 
 
 Pasre Fifty- four 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 VERA VANITY 
 
 One cup of chopped figs, one-half cup of sugar, 
 one tablespoon of flour; boil the mixture until 
 thick, watching closely as it burns easily. While 
 this is cooking, make a cooky dough of one cup 
 of sugar, one-half cup of shortening, one egg, one- 
 half cup of milk, three and one-half cups of flour, 
 two teaspoons of baking-powder, one teaspoon of 
 soda, one-half teaspoon of salt, one teaspoon of 
 vanilla. Cream the shortening and the sugar, add 
 the salt, the egg well-beaten, the milk, the vanilla 
 and flour, the latter sifted with the baking-powder 
 and soda. Mix the dough soft; roll thin. Spread 
 one-half of the cookies with the filling, placing 
 other of the cookies on top. Bake in moderate 
 oven. 
 
 KATIE DROP CAKES 
 
 Three-fourths cup of butter, one cup of brown 
 sugar, three eggs, one teaspoon lemon extract, one- 
 half cup of dried figs, one-half cup of chopped 
 walnut-meats, two cups of flour, one teaspoon of 
 cinnamon, four teaspoons baking-powder. 
 
 Clean the figs and cut into one-fourth-inch pieces 
 and dredge in flour. Cream the butter, add the 
 sugar, beat the egg-yolks until light and lemon- 
 colored and add to the butter and sugar. Sift the 
 dry ingredients together and chop the walnut-meats 
 fine. Beat the egg-whites stiff and fold into the 
 mixture; then fold in the flour, and lastly the fruit 
 and the nuts. Drop on buttered squares of tin and 
 bake in a moderate oven until a rich brown color. 
 
 H. F. L. FRUIT CAKE 
 
 One cup of sugar, one-half cup of butter, one cup 
 of apple sauce, two cups of flour before being sifted, 
 one cup of chopped raisins, one cup of chopped or 
 dried figs, one teaspoon of soda, one teaspoon of 
 spices, two teaspoons of baking-powder. 
 
 Cream the sugar and butter together; add the 
 apple sauce, raisins and figs; 'dissolve the soda in 
 hot water: add the spices and a pinch of salt; sift 
 the flour and the baking-powder together and beat 
 in the mixture thoroughly. Bake in two layers 
 with Fig Filling. 
 
 Fig Filling. One-half cup of ground figs, tea- 
 spoonful of butter, cup of powdered sugar; just 
 enough cream or milk to make smooth. 
 
 Page Fifty- five 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 RUTH-M. CAKE 
 
 One cupful sugar, three egg's, one cupful milk, 
 two teaspoons powdered cinnamon, three cupfuls 
 flour, one-half cupful of Crisco, three teaspoons 
 baking-powder, one-half teaspoonful salt, one tea- 
 spoonful vanilla, one-half teaspoonful nutmeg, one 
 cupful of shredded figs. 
 
 Wash and dry the figs, then shred them; cream 
 together the Crisco and sugar; add the eggs well- 
 beaten, and beat the whole for five minutes. Sift 
 the dry ingredients, and add to the first mixture 
 alternately with the milk. Add the figs and flavor- 
 ings, and turn into greased and floured cake tins. 
 Bake one hour in a moderate oven. 
 
 FIG LOAF CAKE NO. 1 
 
 Cream two cups of brown sugar with one of 
 butter. Add one cup of water, four eggs, three 
 and three- fourths cups of flour, one teaspoon each 
 of soda and grated nutmeg and two of cinnamon. 
 Have ready, chopped and floured, one pound of 
 dried figs cut in fine strips lengthwise, and three 
 cups of chopped raisins, adding these just before 
 baking. 
 
 FIG LOAF CAKE NO. 2 
 
 To two cups of sugar add a generous half -cup 
 of butter, one of milk, four (scant) of flour (in 
 which two teaspoons of baking-powder have been 
 sifted), and four eggs. Flour two cups of chopped 
 figs and add to batter just before placing in pans 
 to bake. 
 
 LITTLE FIG CAKES 
 
 Beat together five eggs. Add to this a pinch of 
 salt, a cup each of sugar and chopped nuts, and 
 a half cup of raisins, the juice of one lemon and 
 a pinch of nutmeg, one cup of bread-crumbs in 
 which has been well-mixed a rounded teaspoon of 
 baking-powder, and one-half pound figs chopped 
 fine. Bake in one rather thin sheet and when the 
 cake is cold cut in small squares. This may be 
 iced with a plain boiled icing into which has been 
 stirred one cup of chopped figs and nuts. 
 
 And the icing To a cup of granulated sugar add 
 one-half cup water and let it boil until it strings 
 from spoon, or hardens slightly in cold water. 
 Have ready the whipped white of an egg (or two) 
 and on this pour the boiling syrup, beating with 
 silver fork. Add flavoring, and when the icing has 
 thickened a little spread on the" cake. 
 
 Page Fifty- six 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG LAYER CAKE 
 
 One cup each of butter and milk; two scant cups 
 sugar; three cups flour; four eggs; two small tea- 
 spoons baking-powder. For icing: To a cup of 
 granulated sugar add one-half cup water and let it 
 boil till it strings from spoon or hardens slightly 
 in cold water. Have ready the whipped white of 
 an egg (or two; and on this pour the boiling syrup, 
 beating with silver fork. Add flavoring, and as 
 the icing cools, in it should be stirred one cup of 
 chopped figs. When the icing has thickened a 
 little spread it on the cake. 
 
 FIG LOAF CAKE 
 
 Mix one-half pound figs (dried> with one-half 
 pound of pecans, add one cup flour, three teaspoons 
 baking-powder, one-fourth teaspoon salt, one-half 
 cup sugar and two egg yolks beaten until thick, 
 add one teaspoon vanilla and the egg whites beaten 
 stiff. Bake in one deep loaf pan an hour in slow 
 oven. 
 
 A CRACKER-JACK 
 
 Six egg-yolks creamed; one cup of sugar; one 
 cup of chopped figs; one cup of chopped nuts; four 
 tablespoons of cracker-crumbs; one teaspoon of 
 baking-powder; lastly, add the slightly beaten egg- 
 whites. Bake slowly. 
 
 A SPOERLEIN SPECIAL 
 
 Light part Take one and one-half cups of sugar, 
 one-half cup of butter, one-half cup of sweet milk, 
 one-half cup of cornstarch, whites of four eggs, one 
 and three-fourths cups of flour; one and one-half 
 teaspoons of baking-powder. 
 
 Dark part One and one-half cups of sugar, yolks 
 of four eggs, three-fourths cups of butter, one-half 
 cup of water, one-half pound of seedless raisins, 
 one-half teaspoon each of nutmeg and cinnamon, 
 one-half pound of figs split the broad way, one- 
 half teaspoon of soda, one teaspoon of cream of 
 tartar, two cups of flour. 
 
 When baked, put together, using the light and 
 dark layers alternately, with or without icing. 
 
 Filling For Cake. Put one-half pound of figs, 
 chopped fine, in a saucepan with one pint of cold 
 water and one cup of sugar; cook slowly, until 
 thick enough to spread without running, then let 
 cool. Then, with the whites of three eggs and 
 two tablespoons of water mix powdered sugar 
 enough to make stiff; spread on the cake rather 
 thickly, then a layer of the figs, and on top of the 
 figs spread another layer of the eggs and sugar 
 mixture. This makes a filling of about an inch in 
 thickness. The whole, jnst Angels' food. 
 
 Page Fifty- seven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 SAVON APPLE CAKE 
 
 One and one-half cups of brown sugar, one-half 
 cup of butter, one and one-half cups warm apple- 
 sauce, two cups of flour, two level teaspoonfuls 
 of soda, one tcaspoonful of cinnamon, one tea- 
 spoonful of nutmeg-, one-half cup of chopped nuts, 
 one cup of chopped figs. Cream the butter and 
 sugar, add the warm apple-sauce, soda and flour; 
 roll fruit and nuts in flour and add last. Bake 
 slowly, taking care that the mixture don't fall. 
 
 S. H. N. FRUIT CAKE 
 
 One pound of butter, one pound of dark brown 
 sugar, one pound of flour, "browned"; two nut- 
 megs, two teaspoons of cloves, two teaspoons of 
 cinnamon, ten eggs, two pounds of figs chopped 
 fine, two pounds of raisins, two pounds of currants, 
 one-half pound of citron, two pounds of English 
 walnut-meats, one pint of black molasses, one tea- 
 spoon of soda, one-half cup of rose-water. Bake 
 three or four hours. 
 
 BAYLEY LOAF- 
 Two cups of sugar, one cup of butter, both 
 beaten to a cream; three eggs, the whites beaten 
 separately; three cups of flour, with one teaspoon 
 of cream of tartar stirred in; stir well the yolks 
 of the eggs with the sugar and the butter; add 
 two cups more of flour, with one teaspoon of cream 
 of tartar, one cup of sweet milk, the whites of 
 the eggs, and stir well together. Add one nutmeg, 
 one pound of dried figs (ground), one-half pound of 
 raisins (dredged with flour), one teaspoon of soda 
 dissolved in four tablespoons of water. This makes 
 two goodly loaves. 
 
 A JOHNSON BROWNIE 
 
 One-half pound of ground dried figs, one cup of 
 raisins, one even teaspoon of soda dissolved in one 
 cup of boiling water poured over the figs and 
 raisins. Let stand while mixing the cake part. 
 One cup of sugar, one-half cup of butter; cream 
 the butter and add four eggs, reserving two whites 
 for the icing. Do not beat the eggs, but stir them 
 into the cake; add chopped nuts to suit the in- 
 dividual taste; add one teaspoon of cinnamon, one- 
 half teaspoon of allspice and a part of a grated 
 nutmeg; one and one-half cups of flour, one tea- 
 spoon of baking-powder. Bake in three layers 
 and then ice. 
 
 Page Fifty- eight 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 J. A. S. FIG LOAF 
 
 One cup of sugar, a half-cup of shortening, one 
 cup of figs, one cup of raisins, one and one-half 
 cups of flour, two eggs; one teaspoonful each of 
 cinnamon, nutmeg and vanilla. Chop the figs and 
 the raisins fine, pour over them one cup of boil- 
 ing water, add one teaspoonful of soda. Cool, 
 before mixing in the other ingredients. Place in 
 a well-greased pan, and bake slowly. 
 
 A LULU C. LAYER 
 
 One- third cup of butter, one cup of sugar, one 
 egg, one cup of milk, one-half cup of chopped figs, 
 two cups of flour, one-third teaspoon of salt, two 
 teaspoons of baking-powder. Beat the butter and 
 sugar until creamy; add the beaten egg and milk; 
 add the figs; stir in the flour, salt and baking- 
 powder sifted together. Bake in layers for about 
 twenty minutes and fill with the "Belmont Ave." 
 Filling. 
 
 Page Fifty-nine 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FILLING FOR CAKES 
 
 BELMONT AVE. FILLING 
 
 One pound of fig's, one cup of water, two table- 
 spoons of sugar, the juice of one lemon. Put the 
 figs through a medium meat-chopper; add the 
 water and the sugar, and cook until a thick pulp 
 is formed; add the lemon- juice, beat well, and 
 when cool, spread between the layers of cake. This 
 is fine as a filling for any plain cake. 
 
 FIG FILLING-JELLY FOR CAKE 
 
 Chop or shred one pound of figs and boil until 
 tender in one coffee- cupful of water, in double 
 boiler. Add one and one-half cups of sugar and 
 one teaspoon of vanilla. Boil down until smooth 
 and thick. Spread while warm. 
 
 FIG SNOW FOR FILLING 
 
 Mix fig pulp (fresh, or steamed, or stewed) with 
 whipped cream or meringue as for Banana Filling 
 for Banana Layer Cake. 
 
 FIG FILLING 
 
 Scald, dry and chop one-half pound figs (dried), 
 add to one-half cup cream whipped stiff with one 
 teaspoon lemon-juice. Fill cakes and cover with 
 frosting. 
 
 FIG AND DATE FILLING 
 
 One cup of figs, one cup of dates, one-half cup 
 of sugar, one-half cup of boiling water, the juice 
 of one-half lemon. 
 
 Wash, dry and chop the figs; wash, dry, stone 
 and chop the dates; mix fruit with sugar, water 
 and lemon-juice, and cook over hot water until 
 thick enough to spread. 
 
 Pae-p Sivtv 
 
THE J. C. FORKXKR FIG GARDENS RECIPES 
 
 FIG FILLING 
 
 Put one cupful of water into a saucepan over 
 the fire and add one-half cupful of sugar. Add one 
 pint of figs, finely chopped, to the syrup and cook 
 together until soft and smooth. When cold, spread 
 between the layers of the cake. 
 
 FIG FROSTING 
 
 One cup of confectioners' sugar, one egg white, 
 one teaspoon flavoring extract, one-half teaspoon 
 of lemon-juice. Mix ingredients and mix until 
 thick. Add one cup of figs which have been boiled 
 in one-half cup of water until tender, and chopped 
 until fine. 
 
 Page Sixty-one 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG PIE 
 
 THOMPSON PIE 
 
 Put crust in pan, peel and slice fresh figs in 
 
 pan, sprinkle with sugar and a little cinnamon, 
 
 add a little water, put on top crust and bake in 
 a rather slow oven. 
 
 A POLLY PASTRY 
 
 For two pies use a pound of dried figs. Wash 
 them and place in a crock with a quart of milk 
 to heat slowly. When soft, crush them or put 
 through a colander. Add an egg or a teaspoon of 
 dissolved cornstarch to thicken, then place in a 
 baked pastry shell. Whipped cream or a meringue 
 may be used with this or thin lattice strips of 
 paste laced over it. 
 
 FIG-NUT PIE 
 
 One cup of ground figs; one-half cup of nut- 
 meats; one-third cup of sugar; one cup of milk; 
 two cups of water; yolks of three eggs; whites of 
 eggs for frosting; four tablespoons of cornstarch. 
 
 Grind the figs and the nuts, add to milk and 
 water and heat; add the sugar, and when all is 
 mixed, stir in the cornstarch which has been made 
 smooth with a little milk; add the egg-yolks, cook 
 a little longer, then put into the previously-baked 
 crusts. Sufficient for two large pies. 
 
 COTTAGE CHEESE PIE 
 
 One-half cup of finely-chopped figs soaked in 
 one cup of milk for about two hours; one cup of 
 very fine, smooth cottage cheese add to this two 
 well-beaten eggs. Add gradually one-fourth cup 
 of sugar, then add the milk and the figs; one-half 
 teaspoon of salt, and one tablespoon of lemon- 
 juice. Bake in one crust. 
 
 Page Sixty- two 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 SOUR CREAM PIE 
 
 One cup of sour cream; one cup of sugar; one 
 cup of dates; one teaspoon of vinegar, one tea- 
 spoon of cinnamon; one-half teaspoon of cloves. 
 Line a pan with the crust, bake a little, add the 
 filling, and bake until the filling is set. 
 
 SWEET CREAM PIE 
 
 Make and bake a crust and set it away to cool. 
 One cup of whipped cream; two teaspoons of 
 sugar; one-half cup of finely-ground figs; flavor- 
 ing to taste. Whip the cream until stiff, then add 
 the figs, sugar and flavoring. When the crust is 
 cool, fill in with the cream, and set in a cool place 
 until used. Must be eaten the same day it is 
 made. 
 
 FIG CREAM PIE 
 
 Four tablespoons of Crisco; four tablespoons of 
 flour; three-quarters teaspoonful of salt; two cups 
 of milk; one-half cup of sugar; one cup of chopped 
 figs; two eggs well-beaten; plain pastry. 
 
 Melt the Crisco and in it cook the flour and salt 
 till frothy; add the milk and stir until boiling; add 
 the sugar and the figs, and stir until the figs are 
 softened a little. Beat in the eggs; turn into pie- 
 plate lined with pastry. Bake until the crust is 
 brown and the custard set. 
 
 BUTTERMILK PIE 
 
 One cup of buttermilk; one-fourth cup of sugar; 
 one cup of chopped figs; one tablespoonful of flour; 
 one-half teaspoon of cinnamon. Bake in two 
 crusts. 
 
 COMBINATION PIE 
 
 Two cups of chopped figs; one cup of raw 
 apples; one egg; one-fourth cup of sugar; one and 
 one-half cups of milk. Put the figs and apples 
 through a meat-chopper; add the rest of the in- 
 gredients, and bake in one crust, with twisted 
 straps across the top. 
 
 CHRISTMAS PIE 
 
 Three large lemons; two dozen apples; two 
 pounds of seedless raisins; one pound of currants; 
 four pounds of brown sugar; one ounce each of 
 candied orange, lemon and citron peel; one small 
 pot of marmalade; one and one-half pounds of 
 suet; one pint of boiled cider. Bake in the same 
 manner as a mince pie. 
 
 Page Sixty- three 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 A JENNEY JOY 
 
 Cut fine three-fourths of a pound of fresh or 
 dried figs; add one and one-half cupfuls boiling 
 water and let it cook about a half-hour, or until 
 the skins of the figs are tender; beat the yolks of 
 two eggs; add two teaspoons of sugar, and beat 
 again, with a few grains of salt; stir this into the 
 figs and let cook until the egg is set, stirring mean- 
 while. Turn into a plate lined with cooked pastry. 
 Beat whites of two eggs very light; gradually beat 
 in four tablespoonfuls of sugar and spread over the 
 pie. Dredge with granulated sugar; let cook in a 
 very slow oven for about twenty minutes. 
 
 CLAYTON PIE- 
 Two cups of flgs, one cup of raisins, one-half cup 
 of sugar, make paste with one and one-half cups of 
 water. Use seedless raisins whole, chop the figs, 
 add the sugar and cook until well-done; cool, and 
 bake between two crusts for twenty minutes. This 
 recipe is delicious with but the figs, adding the 
 juice of one-half of a lemon. 
 
 Page Sixty- four 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG STEWS & STEAMS 
 
 STEWED FIG FAVORITES 
 
 Figs may be stewed in three different ways, if 
 the dried fruit is used: 
 
 1 Wash figs and place in cold water over night, 
 using a pint of water to a pound of figs. Next 
 morning bring the figs (in same water) slowly to 
 a boil and when tender add half the quantity of 
 sugar that there is juice, cooking down until the 
 syrup is thick. Serve cold with cream. 
 
 2 Stem the figs till soft, then place them in boil- 
 ing syrup for a moment, setting them back where 
 they will not even simmer, for twenty minutes or 
 more, when remove the figs, cook down syrup till 
 thick and pour it over the fruit. 
 
 3 Wash and cover the figs with wine, letting 
 stand over night. Then barely simmer till tender, 
 treating the syrup as above. 
 
 Fresh figs require simply to simmer for a few 
 moments in a very little water before adding sugar, 
 when let a syrup form before removing. Pineapple, 
 ginger, lemon, rhubarb or other fruits may be used 
 to flavor. 
 
 STEAMED TASTIES 
 
 One-third cup finely-chopped figs, one-half table- 
 spoon sugar, one-fourth cup water, one teaspoon 
 lemon-juice, few grains of salt. Cook figs, sugar 
 and water two hours in top of double boiler. Add 
 lemon-juice arid salt. Chill before serving. One- 
 half tablespoon Sherry wine may be added if de- 
 sired. 
 
 A SAXON SUGGESTION 
 
 One-half pound of figs, one pound of prunes, one- 
 half pound of raisins. Cook prunes until soft, stone 
 them, add the raisins and figs (which may be cut), 
 boil a few minutes until soft. Can be used with 
 nuts and rice as a pudding, or when cold as a 
 spread for bread. 
 
 Pa ere Sivtv-flve 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 STEAMED FIGS 
 
 This should be done always in closed but not 
 tightened jars. Families may use a common wash- 
 boiler, furnished with a loose inner perforated bot- 
 tom of tin or galvanized iron, kept from the bot- 
 tom by four stout legs soldered to the loose 
 bottom. The space below the bottom is nearly 
 filled with water. The jars, with fresh figs, are 
 placed above, and finally over the boiler is put its 
 regular cover. This is a much better way than 
 boiling the figs in kettles of any kind over direct 
 fire, as it prevents burning or mashing of the figs, 
 saves handling, preserves the flavor, etc. 
 
 CREAMED FIG STEWS 
 
 Use the large, whole figs, usually seen in bags. 
 Wash them in lukewarm water, then add fresh, 
 cold water and let them soak until plump. Heat 
 gradually and let them simmer until very tender 
 Skim them out and boil down the syrup until 
 thick, adding lemon- juice to remove the excess of 
 sweet. Strain it over the figs and serve cold, with 
 plain cream, or surrounded with whipped cream. 
 
 A LOWNEY FAVORITE 
 
 Wash the figs; cut in pieces; for each cup of figs 
 add one-quarter cup of cold water; simmer one 
 hour; add sugar and lemon-juice if desired. 
 
 HUFFMAN HOUSE STEAMS 
 
 Wash the figs in hot water, cut off the stems 
 and blossom ends; place in a steamer or in a 
 colander over hot water, cover tightly and steam 
 from twenty to thirty minutes. Serve with or 
 without cream. This is one of the most delicious 
 ways of serving figs. 
 
 Page Sixty -six 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 SANDWICHES 
 
 HENSON SANDWICHES 
 
 Six ounces of chopped figs; half a glass of water; 
 one tablespoon of orange-flower water; whipped 
 cream, violets and Angelica. 
 
 Stew the figs until the water is absorbed; add 
 the orange-flower water; cool and spread on 
 wafers. Decorate with the cream, violets '|and 
 Angelica. 
 
 PEANUT-FIG SANDWICHES 
 
 Chop fine a quarter of a pound of figs; add to 
 them a quarter of a cup of water, and cook to a 
 smooth paste; add one-third of a cup of peanuts, 
 ground and mixed to a paste, with the juice of a 
 lemon. When cold, spread on thin slices of bread 
 or cake. 
 
 FIG-NUT SANDWICHES 
 
 Chop one-fourth pound of figs very fine, add 
 one-fourth cup of water, and cook to a smooth 
 paste; add, also, one-third cup of almonds, 
 blanched, chopped very fine and pounded to a 
 paste with a little rose-water, also the juice of 
 half a lemon. When cold, spread the mixture upon 
 lady-fingers or cakelets, white or yellow, press an- 
 other above the mixture and serve upon a hand- 
 some doyle-covered plate. Bread may be used 
 instead of the cake. 
 
 HURRY-UP SANDWICHES 
 
 Chop dried figs until soft enough to spread be- 
 tween thin slices of buttered bread. If good butter 
 and wholesome white or brown bread are used one 
 has a most satisfying luncheon, one that contains 
 all the requirements of fat, sugar, nitrogen, etc. 
 One may substitute finely-chopped nuts for the 
 butter, for variety, if one wishes. 
 
 Pa ere Sixtv-seven 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 CREAMED-F1G SANDWICHES 
 
 Chop figs fine. Add half as much finely-chopped 
 English walnut or pecan-meats; moisten with 
 creamed butter, add a pinch of salt and spread 
 between two thin slices of bread. 
 
 SUPREME SANDWICHES 
 
 Stew the fig-s, season with wine and lemon- 
 juice, and use for a filling- with white of graham 
 bread sandwiches. 
 
 ONE-MINUTE SANDWICHES 
 
 Fill thinly-sliced bread and butter sandwiches 
 with stewed figs. 
 
 FIG-CHEESE SANDWICHES 
 
 Wash one-half pound of pitted prunes; mix with 
 one-half pound of seeded raisins, one-half pound 
 of stoned dates, one-half pound of washed dried 
 fig-s, one-fourth pound of blanched almonds, one- 
 fourth pound of Brazil nuts, and one -fourth pound 
 of pecan nuts. Put all through a meat-chopper; 
 first a little of the fruit, then a few of the nuts. 
 Continue this until all of the fruit and nuts are 
 chopped and mixed. Add the juice of two oranges, 
 and knead with the hands. Pack down in baking-- 
 powder cans and stand aside in a cool place. 
 
 When wanted for use, set the pan in a pan of 
 hot water, loosen the sides and pull out. Slice 
 thin. 
 
 This may be served in the same manner as cold 
 meat for either luncheon or supper. 
 
 - -Pag-e Sixty-eight 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG TURNOVERS 
 
 A HENSON SPECIAL 
 
 Mix and sift three cups of flour, three-quarters 
 of a teaspoonful of salt, and four teaspoonfuls of 
 baking- powder. Rub one and a half teaspoonfuls 
 of butter into the flour; beat one egg; add to the 
 egg one cup of milk, and add gradually to the 
 flour. The dough should be soft but not wet. Turn 
 out on flour-board and roll to a half-inch thick- 
 ness; cut with a biscuit cutter; dip a silver knife- 
 handle into flour and bend the cakes in the middle 
 by pressing the knife on them. Have ready eight 
 or ten figs chopped fine; put a tablespoonful of 
 the figs on half of the cake, brush over lightly 
 with the white of an egg, fold over the figs and 
 press the edges together. Bake for twenty minutes 
 in a quick oven. Serve hot. 
 
 CHRISTY TURNOVERS 
 
 One quart of whole-wheat flour, one tablespoonful 
 of butter, one egg, one-half teaspoonful of salt, one 
 and one-half cups of milk, two teaspoonfuls of 
 baking-powder. Add the salt and baking-powder 
 to the flour, and sift. Rub in the butter; beat the 
 egg, add to it the milk, and add this gradually to 
 the flour. The dough must be soft, but not too 
 wet. Turn it out quickly, roll into a sheet a half- 
 inch in thickness, cut with a large round cutter. 
 Dip a knife-handle into flour, press down in the 
 center of each biscuit, making a sort of hinge. 
 Have ready eight or ten pulled figs chopped fine. 
 After making the hinge, put a tablespoonful of the 
 fig mixture on half the roll, brush inside the edge 
 with white of egg, fold over the other half, press 
 the two together, brush with milk and bake in a 
 quick oven twenty minutes. Stand in a greased 
 shallow pan sufficiently .far apart not to touch in 
 the cooking. Serve warm with a pitcher of cream 
 or milk. 
 
 Paere Sixty-nine 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 H. A. R. TURNOVERS 
 
 One cup chopped figs, one-half cup of sugar, one 
 heaping teaspoonful of flour, one tablespoonful of 
 orange juice, the grated rind and juice of one 
 lemon. Mix all together. Roll a rich pie-crust thin, 
 cut into four-inch lengths or squares; on one-half 
 of these squares put a tablespoonful of the mix- 
 ture, and cover the other half of pie-crust square, 
 press the edges tightly and bake in a moderate 
 oven. 
 
 Pasre Seventy 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 CANNED FIGS 
 
 CANNED FIG DROPS 
 
 To three quarts boiling water add two heaping 
 tablespoonfuls soda; now dip your figs in the water 
 for one minute and skim them out; then wash 
 them thoroughly in two or three waters, or until 
 there is no color left in the water. To ten pounds 
 of figs allow eight pounds of sugar; add just enough 
 water to dissolve the sugar; when boiling hot drop 
 in the figs, having first selected them with care so 
 as to avoid any that are broken or over- ripe; let 
 them simmer slowly two hours; now remove the 
 fig-s and boil down the syrup quite thick; replace 
 the figs; bring all to a boiling heat, after which 
 they are ready for canning after the usual method. 
 A few slices of lemon with its juice will improve 
 it * flavor. 
 
 A WINTER DELIGHT 
 
 Figs for canning should be sound and firm. Treat 
 them for a soda bath, as for preserving. Rinse 
 through two cold-water baths, drain and cook for 
 forty to sixty minutes in the syrup (two cupfuls 
 of sugar, four cupfuls of water;. Cool, pack and 
 cover with the syrup and process for thirty min- 
 utos in quart jars. When canning in tin, the fiq-.? 
 re-tain a better color and flavor if canned in 
 enamel-lined cans. 
 
 :ity-one 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 FIG BREAD gr BISCUITS 
 
 STEAMED INDIAN BREAD 
 
 One and one-half cups corn meal, one cup rye 
 meal, one-half cup of flour, one and one-half tea- 
 spoons soda, one teaspoon salt, two-thirds cup of 
 molasses, one cup of water, one cup of milk, one 
 cup of chopped figs. 
 
 Mix and sift dry ingredients, add molasses, 
 liquid and figs. Pour into greased one-pound 
 baking-powder boxes, and steam steadily for one 
 and three-quarter hours. Or pour into a large 
 greased mold and steam for three hours. 
 
 CAMBRIDGE MUFFINS 
 
 One-quarter cup shortening, one-fourth cup 
 sugar, one egg, three-fourths cup of milk, two 
 cups flour, four teaspoons baking-powder, one- 
 quarter teaspoon salt, one cup chopped figs. 
 
 Cream the shortening; add the sugar and egg 
 well-beaten; beat well, add the milk, flour, baking- 
 powder and salt, which have been sifted together; 
 add the figs; beat again, and bake in hot, greased 
 muffin pans twenty minutes in a moderate oven. 
 
 FIG ROLLS- 
 TWO cups flour, four teaspoons baking-powder, 
 one teaspoon salt, two tablespoons shortening, 
 three-fourths cup of milk. 
 
 Mix and sift dry ingredients, rub in shortening 
 until fine and crumbly, and add milk to form a 
 soft dough; a little more or less may be required, 
 according to the brand of flour used. Roll out 
 one-half, and cut in rounds with three-inch cutter; 
 spread with soft butter, sprinkle with cinnamon 
 and sugar and put sliced figs on half of each roll; 
 fold over, press edges firmly together, brush with 
 milk, and bake in hot oven fifteen minutes. Allow 
 one-half teaspoon cinnamon to two tablespoons of 
 sugar. 
 
 Page Seventy-two 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 MARY GREEN BREAD 
 
 One cup corn meal, one cup entire wheat flour, 
 one cup white flour, one and one-half teaspoons 
 salt, one- fourth teaspoon soda, five teaspoons 
 baking-- powder, one-fourth cup molasses, one cup 
 chopped fig's, one-half cup chopped nut-meats, one 
 egg well-beaten, one and one-fourth cups milk. 
 
 Mix and sift dry ingi-edients; add other in- 
 gredients in order given; mix well, turn into a 
 greased bread-pan, cover with a cloth, let stand 
 fifteen minutes; bake in a moderate oven fifty 
 minutes. 
 
 BREAD OF LIFE 
 
 One cup scalded milk; one cup boiling- water; 
 one-fourth cup molasses, two tablespoons of 
 shortening, two teaspoons of salt, one-half yeast 
 cake, one-fourth cup lukewarm water, four cups 
 entire wheat flour, one cup chopped figs. 
 
 Mix milk, water, molasses, shortening and salt; 
 when lukewarm, add yeast, dissolved in lukewarm 
 water, and flour; mix and beat well; let rise until 
 double in bulk; add figs, beat well, turn into two 
 greased bread-pans; let rise until light, and bake 
 one hour. The oven should be hot for the first 
 fifteen minutes, and then the heat should be re- 
 duced. 
 
 FIG GEMS 
 
 To half a cup of chopped figs add the well-beaten 
 yolk of one egg, a pinch of so It. half a pint of 
 sweet milk, two scant cups of flour in which two 
 teaspoons of b'iking-powder have been sifted, add- 
 ing a tnblespoon of oil or butter before beating 
 in the whipped white of the egg. Bake for twenty 
 minutes rather briskly. 
 
 GRAHAM BISCUIT DREAMS 
 
 Scald one cupful of sweet milk; add one-fourth 
 cuDful of granulated sugar, one-half teaspoon of 
 salt, one heaping-tablespoon of butter; stir until 
 the sugar is dissolved and the butter Is melted, 
 then set aside to cool. 
 
 In another dish mix one and one-half cupfuls 
 of graham flour, one cupful of white flour, and 
 two and one-half rounded teaspoonfuls of baking- 
 powder. When the milk is cold add to the dry 
 ingredients with one well-beaten egg. Beat the 
 whole vigorously for a few minutes, stir in one- 
 half cupful of figs, chopped very fine and dredged 
 with flour. Fill hot, greased gem-pans half full 
 and bake in a hot oven to a golden brown. 
 
 These are delicious with jam or marmalade. 
 
 Page Seventy-three 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 MERIHEW WHITE LOAF 
 
 Three cups of flour; three cups of chopped fig's: 
 one cup. of chopped nuts; two cups of milk: one 
 teaspoon of salt; three tablespoons of baking-- 
 powder; one tablespoon of shortening. Mix well, 
 put into a bread-pan and bake one hour. 
 
 M. M. A. FIG-COFFEE BREAD 
 
 Sift tog-ether two cups of flour, two tablespoons 
 of sugar, one-half teaspoon of salt, four level 
 teaspoons of baking--powder. Beat together three 
 level tablespoons of Crisco, one-half cup of sweet 
 milk and one eg-g. Beat well and add one- 
 half cup of chopped dried figs (either black or 
 white); add nuts if desired. A dd more milk if 
 batter seems too stiff. Pour into a greased baking-- 
 pan and cover with the following 1 mixture: 
 
 Fig -Coffee Bread Mixture. Two tablespoons of 
 flour; one tablespoon, level, full, of cinnamon; four 
 tablespoons level-full of sugar, four tablespoons 
 level-full of butter. Mix in a bowl and set in a 
 pan of warm water. Cover the pan of dough and 
 let stand ten minutes in a warm place before 
 baking-. 
 
 This bread is delicious, either warm or cold. 
 
 ROBINSON BROWN BREAD 
 
 Two cups each of g'raham flour, rye meal and 
 white corn meal, three and one-half cup of sweet 
 fresh, or condensed milk, two heaping- teaspoons 
 of baking-powder, two teaspoons of salt, one and 
 one-half cups of corn syrup, one cup of fig's, ground 
 or cut up fine. 
 
 Mix meal, flour, salt and baking-powder; add 
 syrup and milk; after mixing- thoroughly add the 
 figs. This will fill three baking-powder cans 
 (25-oz.) two-thirds full; cover tightly; steam three 
 and one-half hours, or till it stands the straw test: 
 remove from cans, brown slightly in oven. Slice 
 thin while hot and serve with butter, peanut butter 
 or honey. It is also delicious for cold-lunch. sand- 
 wiches. / 
 
 PEARL FIG BREAD- 
 TWO cups of chopped figs; four cups of flour; 
 one egg; one-half cup of sugar; two cups of milk; 
 one teaspoonful of salt; four teaspoons of baking- 
 powder. 
 
 Sift the dry ingredients; add the egg well-beaten; 
 add the figs and milk. Mix well together; let stand 
 twenty-five or thirty minutes; bake in a moderate 
 oven for forty-five minutes. 
 
 Page Seventy-four 
 
THE J. C. FORKXER FIG GARDENS RECIPES 
 
 FIG MUFFINS 
 
 Follow above recipe for Fig Bread; half -fill 
 greased muffin tins, let rise until light, and bake 
 for twenty-five minutes in hot oven. 
 
 BISCUITS O' BENT 
 
 Put two cups of flour into a pan, work into it 
 one-fourth cup of shortening, one teaspoonful of 
 s :lt, two teaspoonfuls of baking-powder and one- 
 half cup of chopped figs. Wet with one cup of 
 rich, sweet milk, and if more flour is needed, add 
 until just stiff enough to handle. Roll to the usual 
 thickness, and bake in a quick oven. 
 
 FIG-YEAST BREAD 
 
 One cup of warm, left-over cereal; three table- 
 spoons of brown sugar; a little salt; flour; two 
 tablespoons of shortening; one-fourth cake of yeast 
 or a small amount of liquid yeast; one-fourth cup 
 of warm water. 
 
 Mix the cereal, the sugar, the salt and the 
 shortening, add the yeast-cake dissolved in water, 
 and sufficient flour to knead. Let rise over night. 
 In the morning when kneading, work in one-half 
 cup of English walnut-meats, chopped, and one- 
 third cup 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- 
 spoonful of soda; one cup of very dark molasses; 
 one and one-half pints of water; one cup of raisins; 
 one cup of chopped figs. Put into a greased mold, 
 and steam two or three hours, either on a stove 
 or in a fireless cooker. 
 
 Paere 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. FORKNFjR FIG GARDENS 
 
 FIG CRULLERS 
 
 One cup of butter, one and one-half cups of 
 sugar, three egg's. 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. FCRX-NBR FIG 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 vinegar, boiled and 
 cooled (do not have too strong-; ; one pound of gran- 
 ulated sug-ar. 
 
 This requires no cooking-. Put everything- through 
 the meat-grinder. Heat the salt and the sug-ar 
 with the vineg-ar, 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 flg-s; one-half pound of green 
 g-ing-er-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 sug-ar; 
 one-half pint of vineg-ar; a one -half pound jar or 
 bottle of tamarinds. 
 
 Remove the stones from the tamarinds and chop 
 fine; chop the fig-s fine; stone and cut the raisins 
 in quarters; chop the onion fine; pound the chillies, 
 and scrape and slice the glng-er. Mix all of the 
 ingredients tog-ether, bottle and seal. 
 
 Paere Seventy- eisrht 
 
THE J. C. FORKNER FIG GARDENS RECIPES 
 
 INDEX 
 
 Pages 
 
 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 65-66 
 
 Fig Sandwiches 67-68 
 
 Fig Turnovers 69-70 
 
 Canned Figs 71 
 
 Fig Bread and Biscuit 72-75 
 
 Fig Cookies and Crullers 76-77 
 
 Fig Sauces 78 
 
CROWN PRINTING AND ENGRAVING CO. 
 FRESNO, CALIFORNIA