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Frosted Figs for Dessert.
Beat the whites of 2, 3 or more eggs, according to the amount you wish to serve, till so stiff you can almost turn the plate upside down without the egg running off; then stir in powdered sugar, to leave the frosting soft enough to dip the figs into- it, to completely cover, if need be, by re-dipping. Dry in the oven or on a shelf above the stove. If done nicely they will be nice.
Peach Figs, Very Nice. —Pare, halve and remove the stones from nice ripe peaches; weigh and half the weight in sugar. Heat both carefully without water until the sugar is dissolved in the escaping juices; then boil till the fruit is clear or transparent; then take up with a fork, drawing off all superfluous syrup, placing on plates to dry, as next above, till there will be no more drainage; then sift sugar over them and pack in small boxes, as figs, with plenty of sugar over and between them. It takes labor, but when peaches are plenty they are very nice indeed; eaten same as figs.
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