Date Filling

Ingredients

• 0.5 lb. dates
• 1 c. sugar
• 1 c. water

Method

1. 1

   Wash and stone dates, add sugar and water, and cook until mixture becomes a paste; cool.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 43. The excerpt below is the record exactly as published.

Date Filling between them. Bake in a moderate oven. This amount will make about fifty cakes. « : DATE FILLING. + lb. dates. 3 Cc. Sugar. 1 c. water. Wash and stone dates, add sugar and water, and cook until mixture becomes a paste; cool. OATMEAL COOKIES. 14 ce. oatmeal. + @. raisins (seeded and chopped). 2c. brown sugar. +. c. lard and butter. + tsp. soda. 1 egg. 3 tsp. salt. 2) Ceamilic 3 tsp. cinnamon. Flour for stiff batter. Mix first six ingredients. Cut in fat; add beatén egg, milk and flour. Finish as Fruit Cookies. ROLLED ALMOND WAFERS. 1 c. butter. g c. bread flour. 4 c. fruit sugar. = tsp. vanilla. 2 @. milk. 3 c. finely chopped almonds. Cream the butter, add the sugar gradually, then the milk very slowly. Add flour and flavoring; mix thoroughly. Spread the mixture very thinly on a buttered baking sheet; mark in 3-inch squares, and. sprinkle with almonds. Bake in a slow oven until a delicate brown. Draw the baking sheet to the door of the oven; separate the squares, turn them over, and roll quickly. This amount will make from three to four dozen wafers. MACAROONS. 4 lb. shelled almonds. 4 lb. fruit sugar. Whites 3 eggs. Blanch almonds and put them through the meat chopper, using the nut grinder. Add sugar and mix thoroughly; then gradually add unbeaten whites of eggs. The mixture should be stiff enough to hold its shape. ‘Cover baking sheet with unbuttered paper, and drop mixture on it; allow 1 tsp. for each macaroon. Bake in a slow oven 15 minutes, or until a 68 delicate brown. The time should not exceed 20 minutes. When done, remove paper with macaroons and invert on a cake cooler. Wring a cloth out of cold water, place it over the paper and allow it to remain until macaroons may be easily removed. When cool, place in a tin box or glass jar. This amount will make about seven dozen macaroons. LADY FINGERS. Whites 3 eggs. tsp. vanilla. 3 Cc. fruit sugar. Ce LO Yolks 2 eggs. Salt. Beat whites of eggs until stiff and dry; add sugar gradually, beating all the time. Beat yolks of eggs until thick and lemon-colored, and add to first mixture; flavor. Beat thoroughly, then carefully cut and fold in flour, mixed and sifted with salt. Cover a baking sheet with unbuttered paper, and with a pastry tube shape lady fingers 3 inches long and # inch wide. Sprinkle with fruit sugar and bake in a slow oven 12 to 15 minutes. Remove from paper and put together in pairs, using white of egg. Colt iE CREAM PUFES. L c. boiling water. 1 c. flour. 3 ¢. butter. _ 3 eggs. Put water and butter in a saucepan; heat to boiling point, then add flour all at once and stir until smooth; cook from onehalf to one mingte. When cool add unbeaten eggs one at a time, stirring until perfectly smooth, after each egg is added. (The mixture should be stiff enough to hold its shape without spreading.) Chill; then drop by tablespoons, or force through a large pastry tube, on a buttered baking sheet. Bake in a hot oven 25 to 30 minutes. When cold make an opening in the side and fill with cream filling. CREAM FILLING. ieceemiitke 3 ce. flour. 3 c. sugar

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