INGREDIENTS

1 pound figs
Yq cup sugar, caramelized
Va cup hot water
2 tablespoons flour
¥q cup sugar
Pinch salt
2 eggs or 4 egg yolks
1 quart milk, scalded
2 tablespoons ROGERS’
GOLDEN SYRUP
2 teaspoons vanilla

cups water

cup sugar

Yo cup ROGERS’
GOLDEN SYRUP

Yq cup lemon juice

~ &

Ya cup ROGERS’
GOLDEN SYRUP
3 eggs, separated
12 cups whipping cream
1 teaspoon vanilla

14

Frozen Pudding

Wash figs well; soak if necessary.
Put through food chopper. Set aside.
Make caramel syrup by slowly melt-
ing sugar in heavy frying pan until
dark brown, then add hot water
carefully and stir until sugar syrup
and water blend. Combine flour,
sugar and salt, add to beaten eggs.
Mix to smooth custard with little of
scalded milk, then return to heat in
top of double boiler, stirring until
thickened. Remove from fire, add
caramel syrup, ROGERS’ GOLDEN
SYRUP, figs and vanilla. Chill and
pack in molds. Freeze without
stirring.

Lemon Ice

Make a syrup by boiling sugar,
ROGERS’ GOLDEN SYRUP, and water
for 5 minutes. Add lemon juice.
Cool, strain, and freeze.

Rogers’ Golden Syrup Parfait

Heat ROGERS’ GOLDEN SYRUP in
top of double boiler. Add syrup
slowly to well beaten egg yolks.
Then return to top of boiler and beat
until mixture is thick and light. Pour
into stiffly beaten egg whites. Chill.
Add stiffly beaten cream, pinch of
salt and vanilla. Mix thoroughly and
freeze without stirring.