Identifier: jcforknerfiggard00fork (find matches)
Title: The J.C. Forkner fig-gardens recipes; how to serve figs in the home
Year: 1919 (1910s)
Authors: Forkner, J. C. (Jesse Clayton)
Subjects: Cooking (Figs)
Publisher: Fresno, Calif. (Crown Printing and Engraving Co.)
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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One of the Wonder Fig Gardens —Page Forty THE J. C. FORKNER FIG GARDENS RECIPES
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of Fresno County, California Page Forty-one— THE J. G. FORKNER FIG GARDENS RECIPES GELATINED FIGS— Prepare the figs by stewing-. Chop very fine.Have ready a half-box of gelatine; put this overthe lire in a cup of boiling water, add the sweet-ened fig syrup, stir until the gelatine is thoroughlydissolved, take from the fire, add a wineglassfulof sherry and stir in the minced figs. Turn intoa mould wet with cold water to form. EASY-ENOUGH JAM— Six pounds of purple figs (fresh), peeled and cutin half; two pounds of sugar. Cook until thickand seal hot. JUBILEE FIG JAM— Select ripe figs, remove all stems, treat themwith a scalding soda solution and rinse thoroughlyin clear, cold water. Cook in quantities not largerthan three pounds at one time. Allow one andone-half pounds of sugar to each three pounds offigs. Add barely enough water to start the cook-ing (about one-half cupful), crush the figs, heatto boiling and add the sugar. Cook rapidly to 220degrees Fahrenheit. To seal proper

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