Stuffed Dates

Ingredients

• 1/2 cup chopped peanuts
• 1/2 cup raisins
• 1 teaspoon of lemon juice
• 2 tablespoons of cream cheese
• fine large dates

Method

1. 1

   Mix one-half cup each of chopped peanuts and raisins.

2. 2

   Add a teaspoon of lemon juice and two tablespoons of cream cheese.

3. 3

   Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 26. The excerpt below is the record exactly as published.

2 cups raisins rye flour; or, 34 cups 2 tablespoons fat whole wheat flour 1 teaspoon salt 14 teaspoons baking powder, 2 teaspoons cinnamon or, 4 teaspoon soda Cook corn syrup, water, raisins, fat, salt and spices slowly 15 min- utes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium- sized bread pan. SOUR MILK GINGER BREAD 2 tablespoons fat 4 cup sour milk 7 cup molasses 1 teaspoon soda 1 egg 2 cups whole wheat flour 4 teaspoon salt 1 teaspoon ginger AND HOW TO COOK THEM — 67 Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes. MAPLE CAKE + cup fat 14 cups whole wheat flour 1 cup corn syrup 4+ teaspoon soda 14 teaspoons mapline 4 cup milk 1 egg 4 teaspoon vanilla 1 teaspoon baking powder 4 cup coarsely cut nuts Cream fat, syrup and mapline. Add beaten egg. Sift dry ingre- dients and add alternately with milk. Add flavoring and nuts last. Beat well. Bake 20 minutes in layer pan. This quantity makes one layer. COCOANUT SURPRISE 6 slices of bread cut in half 1 tablespoon corn syrup 4 cup of milk 2 tablespoons fresh grated 1 egg yolk cocoanut Tart jelly Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes. SOY BEAN WAFERS 1 cup soy beans, finely chopped 4 teaspoon lemon or vanilla 4 cup butter or shortening 4 cup flour 4 cup sugar 1 egg 4 cup corn syrup 2 teaspoons baking powder Soak beans over night, boil for 1 hour. Drain. Cool and put through food-chopper. Cream butter and sugar, add beans, egg. Sift flour with baking powder and add to first mixture. Drop by teaspoon- fuls on a baking sheet and bake 8 minutes in a hot oven. APPLE SPICE CAKE 4 cup fat 14 cups flour 4 cup sugar 4+ teaspoon soda 1 beaten egg teaspoon allspice 4 cup molasses teaspoon cinnamon 4 cup tart apple sauce teaspoon cloves 4 cup raisins, dates, prunes or teaspoon nutmeg currants (chopped) te A RS 68 FOODS THAT WILL WIN THE WAR Cream fat and sugar. Add egg. Alternate ‘dry ingredients (which have been sifted together) with the liquid. Add fruit last. Beat well. Bake as loaf about 45 minutes, or in muffin pans about 25 minutes. . CRISP GINGER COOKIES 1 cup of molasses 1 tablespoon ginger 2 tablespoons of fat . 4 teaspoon cloves 1 teaspoon soda and 1 tea- 4 teaspoon cinnamon spoon water (hot) 4 teaspoon salt 1 cup of flour About 8 cups flour Heat molasses and fat until fat is melted. ‘Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven. SOFT CINNAMON COOKIES 1 cup molasses 1 teaspoon soda 2 tablespoons fat - 3 teaspoon ginger 3 cup boiling water 2 tablespoons cinnamon 1 cup flour % teaspoon salt 4 teaspoon of cloves Mix molasses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven. WARTIME FRUIT CAKE 1 cup honey or corn syrup 1 teaspoon cloves 1 tablespoon fat # teaspoon salt 1 egg 1 cup chopped dates, figs, 2 cups flour prunes or raisins 1 teaspoon cinnamon $ teaspoon soda 2 cup milk Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven. HOT WATER GINGER CAKES 14 cup molasses 14 teaspoons soda $ eup boiling water 14 teaspoons ginger 23+ cups flour 3 teaspoon salt 4 cup fat — AND HOW TO COOK THEM 69 Sift dry ingredients. Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased muffin pans. Bake twenty to thirty minutes in moderate oven. SPICED OATMEAL FRUIT CAKES 12 cups whole wheat flour + teaspoon soda $ cup cooked oatmeal 4 teaspoon baking powder 2 cup corn syrup 1 teaspoon cinnamon 3 cup raisins, dates, prunes or 3 tablespoons fat figs Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes. FRUIT WONDER CAKES 1 doz. salted wafers 1 egg white 4 cup chopped dates 2 tablespoons corn syrup 4 cup chopped nuts 4 teaspoon vanilla Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown. SUGARLESS CANDIES FRUIT PASTE 2 teaspoons gelatine 2 tablespoons cold water 4 cup corn syrup 2 teaspoons cornstarch cup chopped nuts cup chopped dates cup chopped raisins teaspoon vanilla lH bolt bolt AE Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar. WARTIME TAFFY 2 cups corn syrup 1 teaspoon water 4 teaspoon soda . yd tablespoons vinegar Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar 70 FOODS THAT WILL WIN THE WAR when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold. PHANUT BRITTLE 1 cup corn syrup 1 tablespoon fat 1 cup peanuts Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and shelled peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into squares. Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts. RAISIN AND PEANUT LOAF Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat. POPCORN BALLS AND FRITTERS 1 cup corn syrup 2 tablespoons vinegar Popcorn Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter. COCOANUT LOAF 1 cup shredded cocoanut _ 4 cup corn syrup 4 cup chopped dates 4 teaspoon mapline Mix corn syrup and mapline. Add enough to the dates and cocoa- nut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch. STUFFED DATES Mix one-half cup each of chopped peanuts and raisins. Add a tea- spoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates

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