*Stewed Figs
1 lb. dried figs
1 pint water
4 ozs. powdered sugar
1 lemon
1 wine-glass sherry
Put the figs, water, sugar and finely-pared lemon peel into an enamelled saucepan. Stew gently until very tender. This will take from two to three hours. Take out the figs and place them in a dish. Stir into the juice the sherry and juice of a lemon. Strain over the fruit and serve cold.