FIG TARTS
Put one pint figs in one pint hot water; let stew gently for three hours. Use porcelain-lined dish. If water boils down, add enough to keep figs stewing; when nearly cooked add one cup of sugar; remove from fire; add juice of a good-sized lemon. Have ready some tiny shells of puff paste and fill with the figs. A teaspoonful of whipped cream added to each tart makes it very rich.
Mrs. B. Sondheim