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Fig-and-cranberry Pie

(American Cookery)

Chop one-half a pound of figs and cook until tender in a pint of water.

Add a pint of cranberries, and cook until they pop. Mix one cup of sugar

with four tablespoonfuls of flour and stir into the fig-and-cranberry

mixture; let boil, remove from fire, and stir in two tablespoonfuls of

butter and the juice of one-half a lemon. Put into a pastry shell,

arrange strips of paste in a basket pattern over the top, and bake until

these are browned.

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