Evening Republican, Volume 20, Number 234, Rensselaer, Jasper County, 29 September 1916 — RECOGNIZE VALUE OF FIGS [ARTICLE]

RECOGNIZE VALUE OF FIGS

Mothers of Young Children Make Them Part of the Daily Menu —Soma Methods of Preparation. Figs are becoming a national delicacy. Little need be said of their medicinal value, save that as a laxative they are particularly good for children and are advisable to use as pnrt of the dally diet. Preserved skinless figs are delicious and may be bought in jars or cans. Many like them for breakfust with hot buttered rolls or with the natural sirup drained off and cream substituted. Have you "ever tried flg pudding* One-half pound figs, two pints milk, three, heaping tablespoonfuls cornstarch. two heaping tablespoonfuls sugar, three eggs, one-half teaspoonful lemon extract. Wash the figs, cut them In small pieces, then put them Into a buttered casserole dish. Put the cornstarch Into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch and stir till it boils ten minutes. Add the sugar, lemon extract and the eggs, well beaten. —Pour over the figs and bake in a moderate oven for half an hour. Serve with cream or milk.