Date and Fig Balls

Ingredients

• 6 dates
• 1 scant cup cream cheese
• 3 figs
• 1 tsp lemon juice
• 1 cup blanched almonds
• Pinch of salt

Method

1. 1

   Mix to a paste the dates, cream cheese, figs, lemon juice, blanched almonds, and salt.

2. 2

   Form into balls and serve on lettuce with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 10. The excerpt below is the record exactly as published.

6 dates 1 scant cup cream cheese 3 figs 1 tsp lemon juice 1 j cup blanched almonds Pinch of salt Mix :nto balls, serve on lettuce with mayonnaise. — Mrs. Jack Eocrster. —26— Thursday Club Delicacies Salads and Salad Dressings Neufchatel Cheese Salad 5 Neufchatels cheeses Y? cup of whipped cream 2 green peppers Y* cup of cooked dressing 1 small can of pimentoes 1 cup walnuts Chop the nuts, peppers, pimentoes ; mix cheese and dress- ing together, and add cream, then nuts, peppers, and pimen- toes. Pack in baking powder tins and then pack in ice and. salt for three hours. Serve on lettuce or pineapple and lettuce, with a little French dressing. Nice served with toasted mar- malade sandwiches. — Mrs. 11' in. Rutherford. Nut Gelatine Salad 1 cup walnuts 1 pkg gelatin 5 hard hoiled eggs (dissolved in 1 tbsp cold 1 can pimento water ) 2 sweet pickles 1 cup hot water Y2 cup pickled onions Y CUP vinegar (chopped fine) 1 cup mayonnaise salt, pepper and paprika Soak gelatin, pour on boiling water, add nuts, eggs, pimen- to pickles, vinegar and seasoning. Let stand until cool. Stir in mayonnaise and chill. Serve on lettuce, top with mayonnaise. — Mrs. Jack Foerster. Luncheon Salad 1 pkg lemon Jello Y? pint boilini water 2 tablespoons v'negar and enough water to make Y* pint Dissolve the Jello in Y* pint boiling water, stir thoroughly, adding the vinegar and water mixture. ]/2 pint equals 1 cup. When Jello begins to set. add the following ingredients: 1 tablespoon Spanish pepper Ya cup pimento shredded 4 sices finely chopped cold 3 sweet p'ckles chopped fine hoiled ham Y* cup broken walnut meats Y2 cup chopped cabbage Pour into individual molds and serve with mayonnaise dressing. — Mrs. Ray Cox. -27- Salads and Salad Dressings Thursday Club Delicacies Ginger Ale Salad 1 pint ginger ale ^2 orange, y2 grapefruit ) \y2 tablespoons gelatin 6 maraschino cherries cut up 1 tablespoon lemon jirce 3 tablespoons of pineapple pinch salt cut up 1 cup of fruit cut up Scald ginger ale and in it dissolve the gelatin. Do NOT let it boil. Add salt and lemon juice and set it on ice. When it begins to thicken, add fruit and a few pieces of crystalized ginger. Cut up and serve on lettuce with mayonnaise. Tins is enough for 10 small molds. — Mrs. Ruel Liggett. George Washington Salad An individual salad — Place pear on lettuce, round side up. using the large end for face, the small end for neck. Use whole cloves for eyes and nose, small piece pimento for mouth, whipped cream for hair and three small strips of pimento for tie. Mayonnaise to be placed at side of pear. — Mrs. L. S. Ecklc's. Beet Relish and Salad 5 well cooked beets 1 Vi cups vinegar T 2 small cabbage head 1 tsp salt 1 bottle fresh horse radish 3 tbsp sugar Chop beets and cabbage rather fine. Add other ingredients and serve as a relish or on lettuce leaf with dressing for salad, or add to the mixture 1 package Knox gelatin dissolved in a lit- tle water, let set and serve as a beet gelatin salad on lettuce. —Mrs. J. M. McCbtt. Pond Lilly Salad Remove shells from as many hard boiled eggs as there are persons to be served. Beginning; at the small end of egg. cut whites lengthwise into fifths, almost to the base, taking care to leave the volks whole so as to make each egg represent a pond lily. Tint petals a delica'e shcade with beet juice and yolks shon'd be sb'ghtly roujhened with a fork. Serve on lettuce. — Mrs. Russell Easom. -28— Thursday Club Delicacies Salads and Salad Dressings (Avocado) Alligator Pear Salad Salt avocado; mix with oranges and grapefruit, cut in squares. Serve with French dressing, and the grapefruit juice added, or mayonnaise if preferred. — Mrs. Margaret Short. Jellied Pea Salad 1 envelope Knok gelatin 2 cups boiling water T_. cup cold water ; _■ cup sugar 1 2 cup vinegai 1 tsp salt 2 tbsp lemon juice Mix ingredients in order given and add: 1 cup canned peas (drained) 1 dill pickle( cubed) 1 cup blanched almonds

Cook this with the app: pantry check, scaling, and the assistant.