To Dry Black Figs

(Mrs. Mary Eales's Receipts)

Weigh the Figs, and slit them at the Bottom; put them into boiling

Water, and boil them 'till they are very tender; drain them well

from the Water; then make a Syrup of clarify'd single-refin'd

Loaf-Sugar, with their Weight, and half a Pint of Water to a Pound

of Sugar; when the Syrup is cold put in your Figs; let them lye all

Night; the next Day boil them 'till they are very clear, and scald

them every Day 'till the Syrup is very thick; then lay them out as

you use them; but heat the Syrup after you have taken some out, or

they will not keep: If they grow too dry, you may put them in the

Syrup again, scalding the Syrup.

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