Take a pint of very ripe figs, (peeled,) cut them up and mash them smooth with the grated yellow rind of a large ripe lemon or orange, and the juice of two. Mix together a large spoonful of fresh butter, and two table-spoonfuls of sugar, and stir the whole very hard. Bake it in a deep dish, and eat it fresh, but not warm. Grate sugar over the surface. When ripe figs can be obtained, this pudding is much liked.
POKE PLANT.—
Early in the spring, the young green stalks of the pokeberry plant, (when they are still mild and tender, and have not yet acquired a reddish tinge or a strong unpleasant taste,) are generally much liked as a vegetable, and are by many persons considered equal to asparagus. They are brought in bundles to Philadelphia market. Wash and drain them, and put them on to boil in a pot of cold water. When quite tender all through they are done. Dish them in the manner of asparagus, laid on a toast dipped for a minute in hot water, and then buttered.
You may pour a very little drawn or melted butter over the poke.
RHUBARB TARTS.—
Take large fresh stalks of the rapontica plant, such as are full-grown and reddish. Peel off the thin skin, and cut them into bits all of the same size, either one inch or two inches long. Wash them in cold water through a cullender, (but do not drain them much,) and put them into a stew-pan without any more water. Mix with them plenty of good sugar, in the proportion of half a pound of sugar to a pint of cut-up rhubarb stalks. Cover it, and stew it slowly till quite soft. Then mash it into a smooth mass. Have some puff-paste shells baked empty; and when cool, fill them to the top, and grate nutmeg and powdered sugar thickly over them. The juice and grated yellow rind of a lemon (added when the rhubarb is half stewed,) will be a pleasant flavoring. This is sometimes called "spring-fruit" and "pie-plant." It comes earlier, but is by no means so good as gooseberries. We do not think it worth preserving, or making into a sweetmeat.