FIG BUTTER. No. 2.
Prepare as the foregoing. Mix with about one-third or one-fourth of ground nuts, also with ryenuts, if desired. Serve with lettuce.
Compotes or Stewed Fruits are more wholesome and economical than jams and jellies, which are prepared with large amounts of sugar. A few jars of sterilized fruit juice should be prepared and kept on hand for medicinal purposes only.
RAISIN OR CURRANT BUTTER.
Prepare like figs. Mix with ground nuts. Serve with lettuce or with chopped apples.
BUCKTHORN BARK EMULSION. No. 1.
Pour a quart of boiling water on five ounces of Buckthorn bark, let steep for from 10 to 15 minutes, then strain; wash about a half a pound of dried French prunes, cut into small pieces, soak these with the strained hot Buckthorn tea for an hour or longer, then steep until tender, press through a colander thoroughly.
BUCKTHORN BARK EMULSION. No. 2.
Combine with fat, as follows: Heat a large tablespoonful of olive oil or butter, mix with a tablespoonful of mixed flour, gradually add to it the hot pulp of the prunes while stirring, let boil three to five minutes.