Pinch cream of tartar
1/4 lb. chopped figs
1 lb. brown sugar
Pinch salt
1 tablespoonful Crisco
1 cupful water
1 teaspoonful lemon extract
Wash and dry figs, then chop them. Put sugar and water into saucepan,
and dissolve, add Crisco and cream of tartar, and when it boils, add
figs, and boil to a soft ball when tried in cold water, or 240° F.,
stirring all the time. Remove pan from fire, add lemon extract and
salt, cool five minutes, then stir until it begins to grain, and
quickly pour into Criscoed tin. When half cold mark in squares.