3 c. pealed mahsed figs
2 pkg. (3 oz.) strawberry jello 'n watah
3 c. sugah

If you're the do-it-yourself type, here are some recipes for making yogurt at home. You might not have the pleasure of milking your own cow, goat or camel like the biblical people did, but you can still turn out some healthful, tasty yogurt and maybe add a few years to your life at the same time.

Boil a quart of milk; let it simmer for a few minutes. Cool to room temperature. Add 2 or 3 tablespoons of old yogurt containing L. bulgaricus and streptococcus thermophilus cultures to act as a starter. Add acidophilus powder that's available at health food stores. Mix thoroughly. Cover and set in an unheated oven. Leave until mixture thickens. Flavor with salt, pepper, cumin seeds or honey.

Another method calls for powdered milk, which may produce a more consistent yogurt than regular homogenized milk.

Here you dissolve 2 cups of powdered milk in 4 cups of warm water, then add 2 tablespoons existing yogurt.

After that, just follow the directions above for fresh milk yogurt.

The following salad originated in the Middle East. It may well have been standard fare among biblical people. It hasn't changed much since those ancient times and is still a delicious, wholesome treat you can serve to guests today.