The Boston cooking-school cook book

by Fannie Merritt Farmer

Fig Filling

½ lb. figs, finely chopped

⅓ cup sugar

⅓ cup boiling water

1 tablespoon lemon juice

Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring occasionally.