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.