peaoulelon ysny Cuury) ‘e4efanu sov07 suyeg yNUODO_ z9yNo YILA syNUOD0D pure ULOOTG JNUBODOD DATE—COCOANUT 275 for a few minutes, adding a few drops of lemon or lime or orange juice, then remove the fruit, add a little sugar to the water left in the cooking-vessel, and simmer until the syrup is thickened. Pour this over the fruit and serve when cold. DATE JAM Jam may be made from dates by cooking in the pro- portion of one pound of stoned fruit to one cup of water and a half-pound of sugar—the sugar to be added after the fruit has simmered about eight minutes. Add with the sugar a teaspoonful of butter✪ Date Jam and spice, or lemon juice, or other flavouring as one chooses. Cook down until smooth and thick and place in jars. DATE FLUFF-DUFF Stew one cupful of dates, stoned, until tender, then put through a colander and mix with one cup of sugar in which has been sifted a teaspoonful of cream of tartar. Beat thoroughly the whites of five eggs with a pinch of salt and when perfectly stiff add the yolks of two✪ Date Fluff-Duff and whip again. Now mix lightly, a little at a time, with the dates and sugar and place in a buttered baking-dish. Sprinkle over the top one-half cup of fine-chopped nuts and bake for fifteen minutes. Serve this with cream, plain or whipped. DATE FOAM Make an orange or lemon gelatine jelly. (With a plain gelatine it is best to follow directions given by the manufac- turers of the particular brand one uses, as they know best the strength of their gelatine, using, however, in a warm climate one cup less of water than that recommended). With this as a foundation, when the gelatine begins to ‘harden slightly on being removed from the stove and N 276 FRUIT RECIPES whipped in process of cooling, add the well-beaten whites of two eggs and one cup of stoned, chopped dates. Place in a mould and set on ice to chill. DATE PIE For two pies use a pound of‘dates. Wash them and place in a crock with a quart of milk to heat slowly. When soft stone them and crush or put through colander. Add an egg or a tablespoon of dissolved cornstarch to thicken, then place in a baked pastry shell. Whipped cream or a meringue may be used with this or thin lattice strips of paste laced over it. A DATE LAYER CAKE Use the ‘‘One, Two, Three, Four”’ recipe (see Introduc- tory Recipes) and bake in layers. Ice with a plain, boiled icing (see Introductory Recipes) in which, as it cools, should be stirred one cup of stoned, chopped dates. .DATE LOAF,CAKE Make the cake as above, using, however, an additional cup of flour and a second heaping teaspoon of baking pow- der. Add one grated nutmeg, the grated rind of one lemon, and one pound of dates, stoned, cut fine, and dredged with flour. Bake in a moderate oven one hour or more. DATE MACAROONS Beat the whites of three eggs stiff, then add gradually a half pound of powdered sugar (a dessertspoonful of cornstarch sifted through the sugar); one-half cup of fine- chopped nuts and one of dates, and the rind of an orange✪ Date Macaroons grated. Work well together gently, adding enough grated cocoanut to make stiff enough to form into balls. Very DATE—COCOANUT 277 little cocoanut will be required, so it is best to add but a tablespoonful first and bake a ‘‘try-cake”’ as a test. STUFFED DATES These are not necessarily for mere sweetmeats as there is in them a great amount of condensed nourishment, though they make a most ‘dainty dish to set before a king.” Select the largest dates and pinch out the stones. Fill space with nuts or a plain cream-candy filling made by working in with the whipped white of an egg as much powdered or confectioners’ sugar as it will stand✪ Stuffed Dates. This should be flavoured with lemon juice or some other de- cided flavour. (Or, see Introductory Recipes.) DATE FUDGE ✪ Date Fudge

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peaoulelon ysny Cuury) ‘e4efanu sov07 suyeg yNUODO_ z9yNo YILA syNUOD0D pure ULOOTG JNUBODOD DATE—COCOANUT 275 for a few minutes, adding a few drops of lemon or lime or orange juice, then remove the fruit, add a little sugar to the water left in the cooking-vessel, and simmer until the syrup is thickened. Pour this over the fruit and serve when cold. DATE JAM Jam may be made from dates by cooking in the pro- portion of one pound of stoned fruit to one cup of water and a half-pound of sugar—the sugar to be added after the fruit has simmered about eight minutes. Add with the sugar a teaspoonful of butter and spice, or lemon juice, or other flavouring as one chooses. Cook down until smooth and thick and place in jars. DATE FLUFF-DUFF Stew one cupful of dates, stoned, until tender, then put through a colander and mix with one cup of sugar in which has been sifted a teaspoonful of cream of tartar. Beat thoroughly the whites of five eggs with a pinch of salt and when perfectly stiff add the yolks of two and whip again. Now mix lightly, a little at a time, with the dates and sugar and place in a buttered baking-dish. Sprinkle over the top one-half cup of fine-chopped nuts and bake for fifteen minutes. Serve this with cream, plain or whipped. DATE FOAM Make an orange or lemon gelatine jelly. (With a plain gelatine it is best to follow directions given by the manufac- turers of the particular brand one uses, as they know best the strength of their gelatine, using, however, in a warm climate one cup less of water than that recommended). With this as a foundation, when the gelatine begins to ‘harden slightly on being removed from the stove and N 276 FRUIT RECIPES whipped in process of cooling, add the well-beaten whites of two eggs and one cup of stoned, chopped dates. Place in a mould and set on ice to chill. DATE PIE For two pies use a pound of‘dates. Wash them and place in a crock with a quart of milk to heat slowly. When soft stone them and crush or put through colander. Add an egg or a tablespoon of dissolved cornstarch to thicken, then place in a baked pastry shell. Whipped cream or a meringue may be used with this or thin lattice strips of paste laced over it. A DATE LAYER CAKE Use the ‘‘One, Two, Three, Four”’ recipe (see Introduc- tory Recipes) and bake in layers. Ice with a plain, boiled icing (see Introductory Recipes) in which, as it cools, should be stirred one cup of stoned, chopped dates. .DATE LOAF,CAKE Make the cake as above, using, however, an additional cup of flour and a second heaping teaspoon of baking pow- der. Add one grated nutmeg, the grated rind of one lemon, and one pound of dates, stoned, cut fine, and dredged with flour. Bake in a moderate oven one hour or more. DATE MACAROONS Beat the whites of three eggs stiff, then add gradually a half pound of powdered sugar (a dessertspoonful of cornstarch sifted through the sugar); one-half cup of fine- chopped nuts and one of dates, and the rind of an orange grated. Work well together gently, adding enough grated cocoanut to make stiff enough to form into balls. Very DATE—COCOANUT 277 little cocoanut will be required, so it is best to add but a tablespoonful first and bake a ‘‘try-cake”’ as a test. STUFFED DATES These are not necessarily for mere sweetmeats as there is in them a great amount of condensed nourishment, though they make a most ‘dainty dish to set before a king.” Select the largest dates and pinch out the stones. Fill space with nuts or a plain cream-candy filling made by working in with the whipped white of an egg as much powdered or confectioners’ sugar as it will stand. This should be flavoured with lemon juice or some other de- cided flavour. (Or, see Introductory Recipes.) DATE FUDGE

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