III. Iced.—Beat the white of an egg to a foam. Dip each cherry into it, then roll in powdered sugar, and set on a platter in the refrigerator. Must be prepared overnight.
IV. Crusts.—Butter rounds of stale bread, spread with pitted cherries and their juice, sprinkle with sugar, and bake. Serve very cold.
CURRANTS
Serve in cracked ice with plenty of sugar. These are also served iced, and on crusts. See [Cherries III] and [IV].
FIGS
May be served from the basket. This, of course, applies only to the more expensive varieties, which are clean. The ordinary dried fig of commerce must be washed many times, and is usually sweet enough without adding more sugar.
II. Steamed.—Set a plate of figs in a steamer over boiling water until plump and soft, then set away to cool.
III. Stewed.—Clean, soak, and cook slowly till tender in a little water. Skim out, drain, sweeten the syrup slightly, reduce one half, pour over the figs, and cool. A bit of vanilla or wine may be added to the syrup.
IV. With Cereal.—Cover a saucer of steamed or stewed figs with any preferred cereal. Serve with cream if desired.
V. In Rice-Cups.—See [Apples XXIX].