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Figs To Dry

(Confectionary.) - (The Lady's Own Cookery Book)







Take figs when thoroughly ripe, pare them very thin, and slit them at

the top. To one pound of fruit put three quarters of a pound of sugar,

and to the sugar a pint of water; boil the syrup at first a little, skim

it very clean, and set it over coals to keep it warm. Have ready some

warm water, and when it boils put in your figs; let them boil till

tender; then take them up by the stalk, and drain them clean from water.

Put them into the syrup over the fire for two or three hours, turning

them frequently; do the same morning and evening, keeping them warm, for

nine days, till you find them begin to candy. Then lay them out upon

glasses. Turn them often the first day, on the next twice only; they

will quickly dry if they are well attended to. A little ambergris or

musk gives the fruit a fine flavour. Peaches and plums may be done the

same way.











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