Stewed Figs.
Reading edition
¾ pound of dried figs, washed and torn in 4 parts, ¼ pound of brown sugar, 3 tablespoonful of brandy, boiling water to cover the figs in a sauce pan. Pour the boiling water on the figs and boil 10 minutes; add the sugar and boil slowly for ½ hour. When cold, stir in the brandy thoroughly. Serve very cold with whipped cream piled on top, with crackers.
M. G. M.