Page:The Boston cooking-school cook book (1910).djvu/650

 *dered sugar, few drops lemon juice, and slight grating nutmeg. Melt one tablespoon butter, add peaches, and when heated, serve on cake.

Fig Cups

1/2 lb. washed figs Chopped salted almonds 2 tablespoons sugar 1 teaspoon lemon juice 1/2 cup wine

Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing-dish; when heated, add figs, cover, and cook until figs are tender, turning and basting often. Serve with Lady Fingers.