Stewed Figs
1 lb. figs
11⁄2 cups sugar
Juice of one lemon
Water to cover figs
Use pulled figs; those which come in boxes crack open when they are pressed and are not so attractive when stewed. The natural form is preserved in pulled figs, and they have, besides, the advantage of being cheaper. Wash the figs and put them, with the other ingredients, into a pan which fits the cooker-pail. Boil them, set the pan in the pail of boiling water and put it into a cooker for seven hours or more. When cold, serve the figs with whipped cream.
Serves eight or ten persons.