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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.

VI. In Crumbs.—See Apples XXVIII.