| 1 | Combine figs, water, honey, ?teaspoon salt and lemon peel in saucepan and simmer 1 to 1-?hours or until dark and thickened, stirring occasionally. |
| 2 | Combine 2 tablespoons flour and water and stir into fig mixture. |
| 3 | Cook 5 minutes longer, stirring constantly. |
| 4 | Remove from heat and stir in lemon juice and walnuts. |
| 5 | Cream shortening with brown sugar until light and fluffy. |
| 6 | Combine flour, ?teaspoon salt and oatmeal and stir into creamed mixture. |
| 7 | Pat half of oatmeal mixture into bottom of a well-greased 9 x 13 inch pan. |
| 8 | Spread fig filling evenly over oatmeal mixture. |
| 9 | Sprinkle remaining half of oatmeal mixture on top and press with fork. |
| 10 | bake at 350 °F for 25 to 30 minutes or until lightly browned around the edges. |
| 11 | Cut into squares while still warm. |
| 12 | Cool completely before removing from pan. |
