TX 813 .03 M6 Copy * _ TE Cook Book COACHELLA VALLEY RIVERSIDE COUNTY, CALIFORNIA DATE COOK BOOK Compiled by MAY SOWLES METZLER "Wo may live without poetry, music, and art; AW may live without conscience, ami live without heart ; We may live without friends; we may live without books; But civilized man cannot live without cooks." — Owen Merridith. -0^ -J 3 FEB 24 I9MT ©CLA512685 ^A^ I PREFACE It has been quite fitting that a date cook book should originate in Coachella Valley, the American home of the date. I feel that the time is not far distant when dates will be used universally both in the fresh state and in various modes of cook- ery. In its use sugar is conserved, as will be seen in the following number of recipes which need no sugar, and by others which require a smaller amount than has before been used. Although the compilation contains many of the so called ''fancy dishes," a still larger number of simple and wholesome rules may be found in its pages. Dates are a product which perhaps lend themselves to a greater variety of uses than any other one article of food, and, conse- quently, I trust a book devoted exclusively to their service will find favor with all those who desire a more extended acquaintance with this most delicious fruit. M. s. M. Copyright, 1919 May Sowies Metzler FOOD VALUE OF THE DATE In the arid regions of the old world dates always have been an essential in the dietry, and .,«■ parts have been used even to a greater extenl than bread and potatoes here. Owing to its compact form and almost total availability as food the date is a natural tabloid form of nourishment, and some kinds even out- strip the much vaunted pre-digested foods a latter dates contain sugar in a form im- mediately available by the body through simple absorption withoul being subjected to the diges- tion that ordinary sugar undergoes. Dates are at one- an enjoyable confection and a substantial energy producer. They really contain all the elements that a balanced diet calls for, protein, fats, salts and carbohydrates ami all in available form i^i tin- human system One pound of dates has a calorie value of 1,275, a calorie being the physiological heat unit or unit of potential. CHARLES BENNETT, M. 0. SOME OF THE WAYS DATES ARE USED BY THE ARABS Split date, remove seed and then fill cavity with un- salted butter. This manner of eating the date has been popular throughout the Arabic world for cen- turies. Another popular combination, and used by the mis- sionaries as well as the Arabs, is called khabis, and is a mixture of dates, butter and honey. Sour or curdled milk in various forms is a constant accompaniment of dates. It may be from this that we get our idea of the use of cottage cheese with dates. Fresh milk, especially that of camels, is considered a particularly fitting drink after a meal of dates. In the Sindh desert of India, onions are considered the propei' accompaniment. In districts where locusts or grasshoppers are ob- tainable, those insects are roasted and pounded to a paste, together with fresh dates. Madquqeh, a date paste, made by pounding dates with sesame oil, is used on their tasteless bread. Dates are also used coyked, the best being a plain fry in plenty of butter; the date for this purpose should be soft, and great care is needed to keep them from burning; but if properly prepared, they rarely fail to please the American palate. Fresh dates are baked in the oven, sometimes basted w ilh butter. Another standard Aral) recipe is to chop up the dates, and boil them in milk often with the addition of chopped onions and a flour thickening. There are also many nays in which dates are used as beverages, and in the making of jams and preserves. In the Sahara dates are added to meats, soups and stews. Are used to make syrup which sells for ten cents a quart. Seeds are used in cookery after being softened with milk, and are also made into bread. PAUL B. POPEXOE. ei BREAD a Biscuits, Muffins, Rolls, Gems, Etc. " Would you know how first he met her? She was cutting bread and butter." — Goethe. Bran Bread 1 cup white flour % cup shortening, melted 1 cup wholewheat flour 1 egg beaten light 1% cups bran iy 2 cups milk y 2 cup molasses mix with \' 2 6 teaspoonfuls baking powder teaspoon soda 1 large cup dates, with seeds 1 teaspoonful salt removed Mix all together, put in small bread pan and bake about 114 hours. MRS. B. A. TEAGLE, Coach ella, Cal. Corn Bread 1 cup com meal ^ teaspoon salt 1 cup white flour Scant cup milk 4 teaspoons baking powder 2 eggs 2 tablespoons sugar 14 cup melted butter or any Vz cup chopped dates kind of shortening Mix and sift dry ingredients. Add milk slowly, egg well beaten, and butter. Lastly add dates, and bake in a greased shallow pan in a quick oven. Date Bread 2 cups chopped dates 1 egg 4 cups flour y 2 cup sugar One cup means V-i pint. Cup, tablespoon and teaspoon all mean level measurements. 10 DATE COOK BOOK 2 cups milk 4 teaspoons baking powder 1 teaspoon salt Sift dry ingredients, add egg well beaten, dates and milk. Mix well together, le1 stand twenty-five or thirty minutes and hake in a moderate oven for forty-live minutes. Mils. PEARL IIAWKIXs, Taft, Cal. Date Bread (with yeast) 1 cup warm left-over cereal 2 tablespoons shortening ;; tablespoons brown sugar ' ( cake yeast or a small A little salt amount liquid yeast Flour ' i <-i)p warm water Mix cereal, sugar, salt and shortening, add yeasl cake dissolved in the warm water, and flour to knead. Let lis.' over night. In tin- morning when kneading, work in i 9 0U P English walnut meats and \ A cup of dates both cut in small pieces. Shane in a loaf, let rise, and hake in a moderate oven. This bread is very good for sand- wiches. Steamed Brown Bread 2 cups yellow corn meal 1 cup very dark molas 1 cup rye or Graham flour !'•_. pints warm water 1 teaspoonful salt 1 cup r.-iisius 1 teaspoonful soda 1 cup dates, chopped Put in a greased mould, and steam two or three hones, either on stove or in tireless cooker. MBS. A. (). HAY WARD. Thermal, Cal. Steamed Date Bread Into a bowl put l 1 - cups com- 2 cups dates which have been meal tned and rubbed through 1 cup rye meal a sieve y 2 cup flour 1 teaspoon salt 1 teaspoonful baking powder 1 teaspoon soda 1 cup each milk and water -.-. cup syrup DATE COOK BOOK 11 Pour into a large well greased mould, cover and steam 5 hours. May be cooked in a tireless cooker, or if steamed in smaller moulds, will not require as long a steaming. MRS. A. A. ALLEN, Coaehella, Cal. Steamed Date Bread No. 2 1 cup rye meal 2 cups thick sour milk 1 cup corn meal % cup molasses 1 cup barley flour 1 cup dates 2 teaspoons soda 2 tablespoons melted Crisco 1 tablespoon salt Sift together the meal, flour, soda and salt; add sour milk, molasses and Crisco, and mix thoroughly. Grease three 1-lb. baking powder cans; put in some dates cut in pieces, then dough ; add more pieces of dates, then dough, and alternate with dates and dough till all are used. Set to steam with cold water, that the mixture may rise before cooking Steam three hours The water must not stop boiling for at least two hours JANET McKENZIE HILL. Sweet Date Bread 1 teaspoonful of soda dis- solved in a little of the milk 1 cup white flour 3 1 /-! cups Graham flour 1 pound of dates, cut in thirds Spices to taste. Bake in a loaf. MRS. C. R. KETTLE, Coaehella, Cal. White Date Loaf 3 cups flour 1 teaspoonful salt 3 cups chopped dates 3 tablespoons baking powder 1 cup chopped nuts 1 tablespoon shortening 2 cups milk k cup shortening V-2 cup sugar % cup molasses i i 3iip sour milk or butt ermilk 2 < ?ggs 12 DATE COOK BOOK Mix well, put in a bread pan and bake 1 hour, MRS. A. O. BAYWARD, Thermal, Cal. Biscuits Put 2 cups [lour in a pan. and work into it ( , cup shortening, 1 teaspoonful salt, 5 teaspoonfuls baking powder, and j •_. cup cut dates. Wei with 1 cup rich sweet milk, and if more flour is needed, add until just stiff enough to handle. Roll to the usual thickness, and bake in a quick oven. Buns 1 eup scalded milk '._. teaspoon suit ':•. eup butter J£ cup dates stoned and cut ':• cup sugar in pieces 1 yeasl cake dissolved in ', 1 teaspoon lemon extract cup hike warm water Flour Add \fe cup sugar and s;ili to milk; when lukewarm add dissolved yeast cake and 1 ' •_- cups flour; cover, and let rise until lighl ; add butter, remaining sugar, dates Lemon and flour to make a dough; let rise, shape like Uisetiits, let pise again and hake. If wanted glazed, brush over with beaten egg before baking. MBS. I\ M. FARMER. Date Bran Muffins 2 cues bran :'. tablespoons molasses 1 cup flour 1 ' , to 1 w cups S..UI milk 1 teaspoon soda I cup chopped dates 1 { cup butter Mix dry ingredients, rub in the butter with the tips of fingers, add molasses and sour milk and tin' chopped dates tirst lolled in flour. Put into hoi muffin tins, and hake in hot oven. 1 unbeaten egg stirred in thoroughly at the last improves it greatly. Sweet milk' may be used, with :i teaspoons baking powder, instead of sour milk. MRS. E. E. COOK, [ndio, Cal. DATE COOK BOOK 13 Date Muffins % cup of milk 2 cups flour 1 egg, well beaten 4 teaspoons baking powder li> cup dates cut into bits Add dates last, and beat well. Put in well greased muffin pans, and bake twenty-five minutes. MBS. J. G. NUSBAUM, Coachella, Cal. Date Muffins No. 2 2 tablespoons shortening- 3 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt 1 cup milk y 2 pound dates 1% cups flour Melt shortening and add sugar. Beat until well mixed. Add milk and Hour, baking powder and salt which have been sifted together. Add dates which have been pitted and cut fine. Bake in greased tins in hot oven about twenty-five minutes. MRS. T. M. MILLER, Fruit Corn Muffins l'L' cups yellow eommeal 1 tablespoon shortening x /2 cup white flour 2 eggs (1 may be used when 1 teaspoon salt scarce) 2 teaspoons baking powder 2 cups sour milk 1 cup semi-dry dates, cut fine Pans must be well heated, and greased with 1 table- spoon shortening. Bake in muffin pans in a hot oven for twentv minutes. MRS. C. W. HYDE, Coachella, Cal. Economy Griddle Cakes 1 1 2 cups sour milk or buttermilk; thin with y 2 cup sweet milk, and stir in y 2 teaspoon soda, 1 teaspoon salt, 1 egg well beaten, 1 cup fine bread crumbs, which have been put through the sifter, y 2 cup cornmeal and 14 DATE COOK ROOK enough Hour to make the right thickness for cooking on a griddle in the usual way. Lastly add a few ground dates. M. S. METZLER. Waffles l 1 - cups thick sour milk About 2 cups flour (just white V 2 cup sweet milk Hour may be used or it may 3 tablespoons shortening, or be mixed with any other thick sour cream kind, such as Graham) % teaspoons soda 2 eggs beaten separately 1 teaspoon salt 1 teaspoon baking powder '•j cup ground dates Sift flour, salt and baking powder in a bowl, add milk in which soda has been dissolved, yolk of egg, shorten- ing, dates and egg whites. Cook in hot. well greased waffle irons. S< rve with butter and syrup. MRS. V. E. METZLER, Coachclla, Cal. Southern Waffles l 1 .. cups corn meal mush % teaspoon salt 1 I _• cups milk 2 eggs 1 , cup ground dates 3 tablespoons shortening 3 teasp is baking powder 3 cups flour Add milk to mush, then dry ingredients, mixed, yolks of eggs, shortening and whites of eggs beaten still*. Cook in waffle irons. Schnecken 1 pound of bread dough, add 2 eggs, y 4 cup butter Mix well and add flour to stiffen. Roll thin, and spread with melted butter, cinnamon, currants, chopped dates, sugar and a little citron. Roll, cut and place in a bak- ing pan. Let rise till very light, then put a small piece of butter on each, and sprinkle with a little powdered sugar. Just before putting in the oven, pour a very little boiling water about the cakes. Bake in a mod- erate oven in a well greased pan. MRS. J. A. LEHRITTER, Gunnison, Colo. h PUDDINGS a "One thing is always sure to please, Just give him puddings such as these.' ' Apple Pudding Wash and soak y 2 pound dried apples (fresh ones may be used). Stone Vi pound of dates and cut each one in thirds. Put fruit in saucepan with 1 tablespoon of butter, half a cup of brown sugar and 1 teaspoon ground cinnamon. Stew slowly till tender. Turn out to cool. Sift y 2 pound of flour into a basin, cut into it 4 tablespoons butter, add 2 tablespoons sugar, 1 tea- spoonful baking powder and l 1 /. teaspoonfuls ground cinnamon. Make into a stiff paste with the beaten yolk of 1 egg and a little milk. Divide into one large and one small piece. Roll out and line a pudding dish with large piece of dough, put in fruit and cover with small piece of dough. Bake in a moderate oven for three-quarters of an hour. Cool and cover with meringue. MRS. M. MeLEISH, Riverside, Cal. Bird's Nest Pudding' (no sugar) Put 1 cup seeded dates in the bottom of a baking dish 2 eggs beaten separately K cup milk 1 cup Hour with which sift 2 teaspoons baking powder 1 tablespoon melted butter '•_. teaspoon salt 1 e u j > flour Pour batter over dates and halve. Serve with cream MISS ALBERTA METZLEE. One cup means r -L> pint. Cup, tablespoon and teaspoon all mean level measurements. 16 DATE CO OK BOOK Boiled Rice and Date Pudding 1 cup rice 2 cups sugar l' quarts hot water l* cups water 1 tablespoon salt 1 cup cut dates Wash rice and add slowly to 2 quarts boiling water to which has been added 1 tablespoon salt. Boil about thirty minutes, or until soft. Drain in a coarse strainer pour through it some hot water, and let stand in a warm place to dry off. Mix stoned and cut dates with rice and mould. Serve with a syrup made from the 12 cups sugar and 2 cups water. This amount will make a large pudding. MRS. p. w. zableb, Coachclla, Cal. Bread Pudding (no sugar) l ( heaping cups stale or fresh 1 egg, beaten bread, cut in dice 1 teaspoon vanilla 1 heaping cup dates (% lb.) 2 teaspoons baking powder I 1 - cups thin cream (% pint) V6 Cup blanched almonds, cut or not as you please Mix well, and cook in a double boiler forty minutes. MRS. B. A. TEAGLE, Coachella, Cal. New Brown Betty (with dates) Grease a pudding dish, and put in it alternate layers of bread crumbs and tart apples and dates mixed. Make enough layers to nearly fill dish, having bread crumbs for first and last layers. Pour hot water on to moisten, rW with bits of butter and bake. Serve with cream and sugar or a good pudding sauce. Boiled Carrot Pudding 1 pound of grated carrots % pound of either raisins or ■\ pound chopped suet currants i; pound dates 8 tablespoons flour 4 tablespoons sugar Spices to suit taste Put in a greased pudding bag, tie, allowing room to DATE COOK BOOK 17 swell, and boil 4 hours; then put in oven for a minutes to dry. Serve with "Hard Sauce," or any ; few good pudding .sauce. Carrot Pudding 1 cup grated raw potato 1 cup chopped dates 1 cup grated raw carrot l'-j cups flour I cup chopped suet % eup sugar I cup raisins 1 teaspoon each of soda, salt and allspice; soda dissolved in 2 tablespoons milk. Steam 3V> hours and serve with "Brown Sauce." MRS. L. H. KILLEY, Coachella, Cal. Chocolate Pudding 1 cup bread crumbs boiled in 4 tablespoons melted chocolate 1 quart milk % cup cut dates % cup sugar *4 cup nuts Yolks of 2 eggs Bake till set, then use well beaten whites with a little sugar for frosting. Brown in oven. Date and Nut Pudding 1 cup chopped dates 4 tablespoons cracker crumbs I cup nut meats 3 tablespoons sweet milk 1 cup sugar 1 teaspoon baking powder 2 eggs Steam 1% hours, either in one dish or individual moulds, and serve with whipped cream or ice cream MRS. E. PALMER, Mecca, Cal. Date Pudding No. 1 V2 pound of dates % teaspoon soda : J > tablespoons butter % teaspoon salt \{> cup of molasses \-± teaspoon cloves x h cup sweet milk % teaspoon nutmeg 1 % cups flour % teaspoon allspice Stone dates, and cut in small pieces. Melt butter 18 DATE COOK BOOK add molasses and milk. Mix dry ingredients together and sii'i. Add to liquid. Lastly stir in dates. Turn in a buttered mould, and steam 1 ' •> hours. Serve with any good pudding sauce MRS, G. J. SHOENHAIR, Hollywood, Cal. Date Pudding No. 2 Mix 2 cup- bread erumbs, 1 cup Hour and Vfe cups chopped suet, 2 cups dates, cut in pieces, ' L . cup sugar y 2 teaspoon salt, 1 teaspoons baking powder. Mix well and add 2 ■ ggs beat< n in ' \ cup milk. Put into a wel] greased mould and strain three or more hours. More steaming mala • it darker ;\\\<\ better. Serve hoi with cream or sweel saner. Makes a good Christmas pud- ding, or to serve at any time in place of plum pudding MRS. \ . E. METZLER, Coachella, Cal. Dale Pudding- No. 3 I cup mola -l teaspoons baking powder I cup milk ' ._. all ':: Clip In I _. t iaS] ii el 3 cups flour (use pari barley y* teaspoon allspice (l<"ii i._. teaspoon uutuieg :: i pound dates, cut La pie< Mell butter and add to molasses and milk. Sif1 to- gether the flour, baking p<>\\ der, sail and spices and add to milk and molasses. \\\>\ dates. I'm m a buttered mould, and strain "J 1 o hours. Serve with pudding sauce MRS. T. M. MILLER, Date and Rice Dumplings (no sugar) L T se small squares of cheesecloth. Place one at a time on a plate, and cover center with aboul :: i cup of previously boiled rice. On this put 1 tablespoon of cu1 up dates. Bring rice up around the dates, shape round in the cheesecloth, tie close to the rice and plunge in DAT E COOK BOOK 19 boiling water for twenty minutes. Remove cloth, and serve with a little jelly on top and cream around it. A very nutritious dish. Date Sonne 1 cup stoned dates ground fine, Y /2 cup powdered sugar yolks of W eggs, beaten till light. Beat all together until very light, then fold in carefully the well beaten whites <>i' 3 eggs. Turn into a baking dish, buttered and dusted with powdered sugar, and bake in a hot oven until well puffed and broAvn. Serve immediately Fruit Suet Pudding 3 cups flour, level teaspoon salt, 2 teaspoons baking powder, 1 teacup finely chopped suet. Mix well to- gether and add water to make dough like pie crust Roll %-mch thick. Spread with chopped cooking apples and elates. Roll, and steam 3 hours. Serve with a sweet pudding sauce or cream and. sugar. MRS. J. H. BLOCK, Denver, Colo. Hard Time Date Pudding Soak about 2 cups stale bread in hot water for half an hour, then squeeze the water from it through a strainer. .Mix with it y 2 pound stoned and cup dates Grease a pie pan and put the above mixture in it, shap- ing nicely to the pan. Xow take 1 egg, beat well, add l /o cup milk and 1 tablespoon sugar. Pour over the bread and dates, and add a little grated nutmeg on top ('an be used hot or cold, with any preferred sauce. MRS. H. T. FOTHERGILL, Coachella, Cal. Oatmeal Betty _ cups cooked oatmeal Vj teaspoon cinnamon 4 cups apples nit small '- cup syrup DATE COOK BOOK 'j cup dates Mix and bake for one-half hour. Serve with cream Oatmeal Date Pudding (war-time recipe) 2 ' L . cups boiling water 1 cup rolled oats 1 tablespoon crisco *fa cup maple syrup 1 •!• teaspoon salt i egg beaten light 1 cup dates <'ut in small pir,-,-.s Have water boiling rapidly. Stir in crisco, sail and oats, .-iiid continue to stir while cooking rapidly 5 min- utes. Cook in double boiler 1 hour; add syrup, dates ••'iid beaten eggs, and bake m ;i baking dish aboul thirty minutes. JANET McKENZlE HILL. Quick Graham Pudding' (no sugar) Boil 1 quarl of water, add 1 teaspoonful sail and drop in slowly, stirring constantly enough Graham Hour to make a moderately thick mush. Continue cooking and stirring occasionally for aboul half an hour. A few minutes before removing Prom the fire, add 1 cup stoned and cut-up dates. Serve hoi with cream. Rice Pudding a la Hoover Wash 1 cup rice, drain and add to 2 cups hoi water, 1 i teaspoon salt. Steam 45 minutes. Add ! \ cup brown sugar, l / 2 package dates, cut, and 1 cup scalded milk, and steam 15 minutes longer, "DELINEATOR." Rice Pudding (without sugar or eggs) ti tablespoons of rice 1 teaspoon s.-ih •J quarts milk and 2 table- 1 cup dates, stoned and eul in spoons thick sweet cream small pieces Bake wry slowly for three hours. Serve with cream Makes a Large pudding. MRS. J. W. ROCKEFELLER, Gunnison, Colo. DATE COOK BOOK 21 Roly-Poly Apple and Date Pudding Pare, core and slice cooking apples, and stone and halve a few dates. Make a rich biscuit dough. Roll out not quite half an inch thick, lay the fruit on the paste, bring- edges together, wrap in a pudding cloth, which has been well floured, tie up and plunge into boiling water, and boil two hours. Serve with sweet sauce. In tying bag, leave room to swell. MRS. J. BENSON, Clifton, Colo. Seven Cup Pudding 1 cup grated braad 1 cup flour 1 cup sugar 1 cup chopped suet 1 cup milk 1 teaspoon cinnamon 1 cup currants or raisins V2 teaspoon soda 1 cup dates 1 egg Mix all dry ingredients together, then add milk Steam two hours. Serve with "Easily made pudding sa ! I ee. ' ' MRS. JAS. WILLIAMSON, Byrnfoot Hill, Ayrshire, Scotland. Simple Fruit Pudding Beat yolks of 2 eggs with \/+ cup sugar, until light add 1 tablespoonful softened butter and !/> CU P m ^ Sift together 1 cup Hour, a little salt and 2 teaspoonfuls baking powder; stir this in, then fold in the well beaten whites, and 1 cup cut dates. Turn in individual cups and steam one hour. Serve with "Yellow Sauce" or "Chocolate Sauce/' MRS. V. E. METZLER. Steamed Chocolate Pudding* Beat the yolks of 3 eggs till lemon colored and thick Add gradually ] •_> cup sugar and continue the beating, add 3 tablespoons sweet milk and 1 cupful of Hour and boat until smooth. Add \U cup chopped dates. Lastly add the well beeatcn whites of those eggs and 2 tea- 22 DATE COOK BOOK spoonfuls baking powder. Turn into greased cups, R1J ing half Pull, and steam twenty minutes. Serve with a vanilla flavored pudding sauce. "One Egg Sauce" would b( good with this pudding. Steamed Date Pudding (brought from Scotland) ! i pound of bread crumbs ', teaspoon soda : • pound flour '•_. pound dates cut in Bmall 1 , pound Bugar picc< 8 1 1 pound finely chopped suel I Mix all dry ingredients together, beal egg and stir tid add enough milk to make a thick batter. Pour into a buttered mould and cover with buttered paper Steam for three hours. Serve with any sweel pudding sauce. MRS. H. T. FOTHERGILL, ' ' lachella, < !al. Steamed Date Pudding 1 cup da1 l egg i cup Bweet milk '._. teas] sail 2 cups Graham flour 2 teaspoons baking powder 1 teaspoon each of cinnamon, cloves and nutmeg Mix weli and steam 3 hours. Serve with "Date Sauce. " Steamed Indian Pudding Pu1 iii a sifter ' ._> cup Indian meal, ' % cup flour, 1 tea- spoon sail and 1 teasponfu] soda. Sifl three limes .Mix y 2 ( ' li l» suet, ' L . cup molasses and add ' _• cup sour milk. Gradually add dry ingredients to this mixture and beal well al] together. Add 1 cup dates, well floured. Butter mould and steam two hours or more then place in the oven until dry outside. Miss !•;. METZLER, K;m-.'is City, M<>. PUDDING SAUCES "Hunger is the best sauce." Brown Sauce "1 eup sugar butter the size of a small 1 tablespoon of flour Set ot! the stove and brown, being careful no1 to burn. Add V/z cupa of water, stirring constantly, and boil. Flavor with Manilla. MBS. L. H. KILLEY, Coachclla, Calif. Chocolate Sauce 2 eups of milk 2 tablespoons hoi water 1 J j tablespoons cornstarch 2 eg 2 squares Baker's chocolate % eup powdered i 4 tablespoons powdered sugar 1 tea poon vanilla Scald l : ;i eups milk, add cornstarch diluted with re maining milk, and cook 8 minutes in a double boiler; melt chocolate ever hot water, add 4 tablespoon* and hot water, stir until smooth, then i\<\<\ to cooked mixture; beal whites of eggs until stiff; add gradually \)0\v<\ar('d sugar and continue beating, then u<\<\ un- n yolks, and stir into cooked mixture, cook 1 min- ute, add vanilla, and cool before serving. MBS. FANNIE M. FABMEB. Cream Sauce J,, tea H'-rt t cream until stiff, then add nd vanilla. 1 eup whi \ ■ am J -_. tes ouill; i J eup po igar _• pint. ' mean 24 DATE COOK BOOK Date Sauce 1 cup dates chopped fine % cup hot water 1 j cup sugar Butter the size of au egg 3 egg Mix all together, and boil a little. An Easily Made Pudding Sauce Mix 1 tablespoonful Hour with ) •_• cup sugar. Add ( •_• pint boiling water. Boil a moment, and pour while hot over 1 egg well beaten. Season with lemon or vanilla. Hard Sauce 1 cup powdered Bugar Vz teaspoon cadi of lemon ■"•t tup batter and vanilla Cream butter, add sugar, then flavoring. One Egg Sauce Yolk of 1 egg I cup sugar x z cup butter 2 tablespoons cornstarch Pour over this 1 pint boiling water. Stir and cook till it thickens, then add 1 tablespoon vinegar, 1 dessertspoon vanilla. Pour over the well beaten white of 1 egg. MBS. M. A. LAWRENCE, Gunnison, Colorado. Vanilla Sauce Beat yolks of 4 eggs, add 4 tablespoons Bugar and 1 pint milk. Allow to come to a boil, stirring continually. Remove from the stove, and add ^ teaspoonful vanilla. Yellow Sauce Beat the yolks of 2 eggs until thick, and add gradually 1 -2 cup powdered sugar. Beat the whites of 2 eggs until stiff, and add gradually 1 2 ell}) powdered sugar. Combine the two mixtures, and flavor with vanilla. Add a pineh of salt. COLD DESSERTS "An't please your Honour,'' quote the peasant, "This same dessert is very pleasant. " — Pope. Baked Apples Take the eores out of good cooking apples, and fill the openings with finely chopped dates. Bake, after adding a little water, and serve, either hot or cold, with cream and a little sugar. MBS. HUGH PROCTOR, Coaehella, Calif. Boiled Custard (no sugar) y 2 pound dates cut in small pieces. Add 1 pint of milk and a pinch of salt. Cook in a double boiler till thick. This will require nearly an hour. Cereal Custard Pudding (no sugar) 1 cupful of left over cooked A sprinkling of salt cereal Dates 1 tablespoon of corn syrup 1 eupful of milk 1 egg Mix the beaten egg, milk, syrup and salt ; combine with the cereal ; add the dates, and bake as a custard. LADIES' HOME JOURNAL. Cocoanut and Date Pudding (no sugar) 1 cup dessieated cocoanut 1 egg '•j pound of dates 1 pint of milk Stone dates, and then fill a shallow pudding dish with alternate layers of cocoanut and dates: beat the egg well. One cup means V* pint. Cup, tablespoon and teaspoon all mean level measurements. 26 DATE COOK BOOK adding milk, and pour this over the contents of the dish. Bake in a moderate oven till a nice brown. MRS. H. T. FOTHERGILL, Coachella, Calif. Dainty Sponge Fruit (A most delicious and lij^lit pudding, especially for children.) 1 &gg, its weight in granulated sugar, and three quarters its weight in flour, 1 teaspoonful baking powder. Bea1 egg, add sugar and then beat again; next grad- ually stir in the flour and baking powder; add 1 dessert- spoon of milk, and beat well for three or lour minutes. Pour into a well greased baking tin, and bake in ;i quick oven for twenty minutes. Serve hot or cold with "stewed Dates." MRS. II. T. POTH ERGILL, Coachella, Calif. Date Bavarian Cream (no sugar) 1 pint whipping cream 1 envelope gelatine 1 cup milk 1 cup ground dates Soak gelatine in 'j the milk, whip cream stiff; l>oil remaining milk and add gelatine. Le1 cool, then beal til! it begins to thicken; stir in whipped cream, mix well and pour into a mould. Serve with whipped eream heaped around Date Blanc-Mange (no sugar) !'•_> pints of milk V& teaspoon salt l' L . tablespoons corn or maple '■> tablespoons of cornstarch syrup '- teaspoon vanilla ]- seeded OOK Date Pudding (A sugarless pudding which uses both syrup aud sweet fruit) - <''M ,S '"'Ik 3 tablespoons cornstarch 1 .• cup corn <>•• maple Byrup % teaspoon salt '•_. eup seeded dates cut up 1 teaspoon vanilla small Mix the cornstarch with ' ', cup milk. Heat the re- maining milk in a double boiler. Add cornstarch, syrup, ♦ bites and salt: stir until thick. Cover and cook twenty minutes. A<1<1 the vanilla, and pour into a dish to cool. Prunes are ^ood in place of dates. Serves five people. UNITED STATES POOD LEAFLET NO. 15. Date Whip 1 pound 'tat .-s j _. cup sugar (powdered) 1 pint whipping cream 1 tcaspoonful vanilla 1 eup Eng. walnut meats stem- dates and cul in small pieces. Cul nuts in small pieces. Whip cream until stiff, add nuts, sugar and dates. Flavor, chill and serve. MRS. G. .1. 8HOENHAIB, Hollywood, Calif. Divinity Pudding 9 tablespoons of rolled cracker '- pound dates (latter two in- crumbs gredients chopped, but not 2 teaspoons baking powder fine) 2 cups Bugar »> eggs beaten separately, 2 cups English walnut meats whites added last Pour batter into a pan, and have it not more than 2 indies thick. Hake in a slow oven thirty minutes. Cut in squares, and serve with whipped cream. M RS. G. J. BHOENHAIB, Hollywood, Calif. Floating Island 1 pint of milk 2 eggs 1 L' cup of chopped dates I scant tablespoon cornstarch Tut dates and milk in a double boiler and heal. Add DATE COOK BOOK 29 cornstarch, mixed smooth with a little milk, and the yolks of eggs well beaten. As soon as the custard thick- ens, pour into a dish. Beat the whites stiffly, add a little sugar and orange flavoring, and drop in small portions on the custard. On the top of each "Island" put a half date. Serve very cold. MRS. V. E. METZLER. Fruit Compote 5 oranges, cut fine 1 cup fresh dates, cut 4 bananas, cut thin 1 cup walnuts 1 cup malaga grapes, cut Juice of 1 lemon Sprinkle with sugar and ]/i teaspoon cinnamon, and add whipped cream on top. Harlequin Cut marshmallows, and put a layer in the bottom of a sher- bet glass, then a layer of coarsely chopped walnuts, a layer of fresh cut dates and lastly pineapple, cut in dice. The pine- apple must fill the dish. Place whipped cream on top with a cherry. Marshmallow Pudding' One tablespoon gelatine dissolved in a little eold water. Boil 1 eup sugar and % cup water till it forms a soft ball when tried in eold water, add gelatine and stir just enough to mix it with syrup. Beat the whites of 4 eggs to a stiff froth, add a pinch of salt, then pour over them slowly, beating continually, the hot syrup. Continue beating for seme time, or until mixture begins to thicken ; then pour in a mould. Chill, and serve with whipped cream sprinkled with chopped da tes. Part of the pudding may be colored if liked, either with the pink tablet or chocolate. May be moulded in individual moulds, or one large one. ^MRS. A. O. HAY WARD, Thermal, Calif. 30 DATE COOK ROOK Orange and Date Jelly Simmer together I 1 - pints water, the juice of 1 lemon, the grated rind of 2 oranges, % dozen dates and a little nutmeg. Soak 1 tablespoon of gelatine in 1 eup sweet cider, and when the water and fruit boils, add this with 1 eup sugar and the juice of 2 oranges. Stir, and strain, but keep warm, except one table- spoon, which cool at once, and use in placing quarters and halves of dates around the edge of a mould set di- rectly on iee. After these are firm, add more jelly and fruit in lay- ers. Turn «>ut when stiff, and surround with whipped cream. Sweet Fruit Pudding- Heat 1 pint of milk. Wei 6 level tablespoons cornstarch with a Little cold milk, stir this into the boiling milk, and cook until oth. !'. ;,( the whites £8 until stiff, add l , eup sugar, then beal into the pudding. Stir well over the fire two minutes, then add 1 cup of dessicated cocoanut, or half a fresh <>nr. and 1 eup seeded and chopped dates. 1 teaspoonful vanilla. Put in a mould, and let chill, and serve with "Vanilla Sauce." MISS ALBERTA METZLEB. Tapioca Pudding (no sugar) Sons 3 tablespoons tapioca in 8 little water til! soft. Boil I'... pints milk and add tapioca. Put in the well beaten yolks £gs and 1 tablespoon cornstarch mixed with a little milk. Add % cup cut da1 - Let it just come to a boil, then pour into a dish to cool. Beal the whites of the eggs to a stiff froth, stir in a little powdered sugar, and put on the top of cream. DATE COOK BOOK 31 Date Parfait 1 pint of whipping eream 3 tablespoons water 4 eggs v 2 pound ground dates, v , eup sugar weighed after grinding Boil sugar and water in a small dish until it just begins to "spin a thread", then pour over the well beaten eggs, beating continually. Let cool. Whip the cream, add dates, and. with a fork, mix them well through the eream, add the egg and syrup and pour in a mould. Pack in ice and salt, and freeze about four hours. If small moulds are used (baking powder cans are good) not as long a time is required for freezing. Dip a nar- row strip of muslin in melted grease, and stretch tightly around where the can and lid join to insure keeping salty water out. MBS. V. E. MBTZLER, Coaehella, Calif. Ice Cream 1 quart thin eream 1% teaspoons vanilla % eup sugar 2 cups dates Stone and grind the dates, let them soak a few hours in the cream, then add sugar and flavoring and freeze in the usual way. Tutii Fruita Ice Cream 2 .-lips milk % eup sugar Yolks .5 eggs V-> teaspoon salt 2 '•_. cups thin eream 1 tablespoon vanilla L% cups fruit eut in small pieces Make a custard of first four ingredients, strain, and cool. Add the cream and flavoring, then freeze to the consistency of mush, add the fruit, and continue freezing. May be served this way, or put in a mould, packed in salt and ice and let stand 2 hours, then slice. For fruit, use candied cherries, dates, pineapple, figs, sultana raisins ami citron, all, or a part ot* them. CONFECTIONS .Sweets to the Sweet ' Bon-Bon Cream 5 pounds of sugar 1 VL' pints water drops acetic aeid Put sugar and water in a kettle, and set on a hot stove, stir till well dissolved. Just before it boils splash it up on the sides of the kettle to wash down the undissolved sugar, then wipe sides of the kettle with a damp cloth. Nov: put in aeid, and cover and steam for a few minutes. Remove cover, and put in the thermometer, and cook to 240 degrees. Pour out and cool quickly. When per- fectly eold, work it, and set away with a cloth over it wrung out of eold water. Do not stir after it begins to boil. Do not jar or move the kettle while the syrup is cooking. Do not grease the platter or slab on which the fondant is pOured. Never put the scrapings with the main part, and do not move while cooling. Nice to use alone, or with other combinations to stun dates. Chocolate Dainties Put through a meat chopper ' _• cup each of dates, figs and nut meats. Add 1 tablespoon orange juice and a lit- tle giated orange peel, and 1 square of melted, sweet- ened chocolate. Mould in balls, and roll in chopped nuts or granulated sugar. This mixture may be packed in an oiled tin, put under a weight until firm, then cut in any shape desired. One cup means 1-2 pint. Cup, tablespoon and teaspoon all mean level measurements. DATE COO K BOOK 33 Chocolate Dates Remove the seed from dates, roll them up and coat with chocolate. Or. stuff these dates with chopped hick- ory nut meats. Press firmly together and coat with choc- olate. They are very fine. Use confectioner's "Coating Chocolate/' either sweet or bitter, which is preferred. If you cannot procure the coating chocolate, use the regular baking chocolate, and, after it is melted, add enough XXXX sugar to sweeten. "THE ABT OF HOME CANDY MAKING." Chocolate Dominoes Vz cup pecan meats Grated rind of 1 orange '- cup English walnut meats 1 tablespoon orange juice */& cup figs 1 square chocolate Y% cup dates Mix nuts and fruit, and put through a food chopper. Wet with the orange juice, mix in the grated rind, and roll in a ball. Lay on a baking board, which has been covered with sifted confectioner's sugar, and roll y* inch thick. Cut in shapes the size of a domino, and spread with melted chocolate. On top lay little rounds cut from blanched almonds to imitate dominoes. MRS. I. G. CURTIS. Thermal, Calif. Date Balls Put stoned dates through a meat chopper, roll in balls, and then in ground nut meats. MRS. A. 0. HAYWARD, Thermal, Calif. Date Brittle 2 pounds sugar Bates y<* pound glucose Vanilla extract % pint water Put the sugar, glucose and water in a kettle and stir until it commences to boil. Wash down the sides of the 34 DATE COOK BOOK kettle and steam. Put in the thermometer and cook to 27.") or 280. Flavor with vanilla. Stir lightly because the syrup may turn to sugar. Pour on a greased slal> which has been previously covered with cut dates. When cold cu1 into small piec< 3. "THE AKT OF HOME CANDY MAKING." Date Delight 2 cups light brown sugar 1 cup chopped da 1 fitp granulated sugar 1 tablespoonful of butter 1 cup milk 1 teaspoon vanilla Boil sugar and milk a Pew minutes, add butter and boil until ;i soft hall v. ill form in water. Add vanilla and dates, beat till creamy, and pour into a buttered pan. < Jut in squares. Miss BEATRICE McLEISH, Riverside, Calif. Date Caramels Take any dry date, seed and put through a grinder. Press into a cake and cut in squares aboul the size of a caramel. Dip in melted confectioner's chocolate, sweetened to taste. MRS. C. 0. moss, Coachella, Calif. Dates Instead of Candy To 2 cups date pulp (which has been put through the finest knife of the chopper) use 2 Large tablespoons mil butter. Mix thoroughly, knead a short time, thru roll out an inch in thickness, and cut in cubes. Roll in oiled paper. This out and fruit combination will keep some time. MRS. E. PALM ER, Mecca, Calif. DATE COOK BOOK 35 Date Kisses Whites of 4 eggs % cup ground nuts 2 cups brown sugar t pound chopped dates Vanilla flavoring Beat the whites to a stiff froth, add sugar, then dates, which have been cut very fine or ground, and weighed after stoning, then add nuts and vanilla. Drop from a teaspoon on lightly buttered baking sheets, and bake in a slow oven until slightly brown. MRS. E. PALMER, Mecca, Calif, Fruit Paste Use dried apricots and dates. Wash apricots, and soak over night in enough water to cover. Pour off water, bring to a boil, pour over apri- cots, and let stand till cold. Put apricots and dates through a meat chopper. There should be half a pint of fruit and juice. Heat the fruit, and add 2 tablespoons gelatine, previ- ously .softened in a very little cold water. Stir well, and continue stirring until it begins to cool and thicken, then pour into an oiled dish to make a layer 1 inch 'thick. Let ih-y slowly, sprinkle with sugar and place in box with waxed paper between the layers. Fruit Roll Boil 2 cups white sugar with Vz cup water till it forms a soft ball in cold water. Remove from the fire, let cool and beat until it creams. Be careful not to have too stiff. Add 1 cup each of finely chopped dates and figs, and beal as long as possible. Roll in a wet cloth, and leave in a cool place over night. Sli.-c in thin strips or cut in fancy shapes. PATH COOK BOOK Fruit Toffe One pound loaf sugar, 1 cup water and 1 teaspoon (•renin of tartar. Boil till hard when tried in water. Then take fruit, such as grapes, dates, pieces of orange or any other fruit and dip in the toffe while hot. They will soon become hard. MRS. II. A. POTHEKGILL, Coachella, Calif. Holiday Hash _ eups granulated sugar ^ cup golden corn syrup 1 ■_. eup of maple or brown 1 cup water and ;i pinch of sugar of cream «»t" tartar. Boil to tin- hard "soft ball" stage, add 1 teaspoonful of vanilla and pour over the stiffly beaten whites of 2 eggs. Have ready ] \ cup each of chopped dates, can- died cherries, citron and orange rind and ' .• cup of chopped or shredded cocoanut. Beal the syrup till lighl and foamy, then stir in the fruit. Pour in a buttered tin, and mark off into squares. Nut and Fruit leaf I pound dates 'j pound of raisins 1 2 pound dried figs 1 pint shelled peanuts '•_. pint citron %> pint shelled walnuts Put all of the above through a grinder. Boil l-pound sugar, '_ eup vinegai and 1 tablespoon butter until quite hard, but nol brittle, when dropped in eold water. Beat until partly eold, then add fruit and uuts. When it begins to harden, turn on a damp cloth and work into a roll. Wrap the cloth about it, and. when cold, cut in thin slices. MBS. T. .J. GBIDLEY, Persian Sweets 1 pound of figs 1 pound English walnut meats 1 pound dates Confectioner's sugar DATE COOK BOOK Remove stems from figs anl stones from dates. Mix fruit with nut meats, and force through a meat-chopper. Work with the hands on a board dredged with confec- tioner's sugar, until well blended. Roll to V± inch thick- ness, shape with a small round cutter, or cut with a sharp knife in % inch squares. Roll each piece in con- fectioner's sugar, and shake to remove superfluous sugar. Pack in a layer in a tin box, putting waxed paper be- tween each layer. These confections may be used at dinner in place of bon-bons or ginger chips. MRS. F. M. FARMER, Stuffed Dates Remove the stones from dates. Fill with peanuts, wal- nuts, hickory nuts or any nuts available. Peanut butter makes a good filling. Press dates in shape and roll in granulated sugar, chopped nuts or a mixture of cocoa and p o wde re d e i n n a m o n . Stone dates and fill with cheese, or pimiento cheese or minced olives. Dates may be filled with any kind of fondant. Pendant mixed with nuts, fondant with candied fruit, with chocolate or any combination. Fill dates with a mixture of marshmallows, candied cherries and pineapple. Sugarless Caramels Pass 1 pound dates. 1 pound of figs and Yi pound of pecans through a grinder. Soften with a little lemon juice. Cut into caramel shapes, and roll lightly in gran- ulated sugar. War Time Candy Boil 1 cup corn syrup, or molasses, until it is quite hard when dropped in cold water; then pour it slowly, stirr- ing constantly, over puffed rice and a few cut up dates. PIES and TARTS "No soil upon earth is so dear to our eyes, As the soil we first stirred in terrestrial pies." — Holmes. Pie Paste % cup lard or other shortening % tea spoonsful salt 1 V2 cups flour Cold water Mix shortening and salt with the flour, and moisten to a dough with the cold water. Puff Paste 1 cup flour 1 tablespoonful laid Scant cup luitter Cold, or ice water Work lard into the flour, and moisten dough with ice water. Put out on a hoard, and roll out, using as little flour as possible. Dot paste with small pieces of butter, sprinkle with flour and fold both ways so it will make 4 layers. Roll out, and repeat until butter is used. Roll, shape, chill and bake in a hot oven. Buttermilk Pie 1 cup buttermilk 1 tablespoonful of flour ' 1 eup Bugar >.. teaspoon cinnamon 1 cup chopped dati s Bake in two crusts. MRS. s. 8. METZLER, Denver, Colorado. Christmas Pie .". large lemons ■* pounds brown sugar 2 dozeu apples 1 ounce eaeh oi candied 2 pounds stoned raisins orange, lemon and citron 1 pound stoned dates peel 1 pound currants 1 small pot marmalade One cup means ] j pint. Cup, tablespoon and teaspoon all mean level measurements. DATE COOK BOOK 39 lVo pounds suet 1 pint boiled cider Bake like mince pieces. MRS. J. E. MASTEN, La Colle, Quebec, Canada. Combination Pie 2 cups chopped dates % cup sugar 1 eup raw apples l 1 ^ cups milk 1 egg Put dates and apples through a meat chopper, add the rest of the ingredients, and bake in one crust with twisted straps across the top. K. HAYWARD, Thermal, Calif. Cottage Cheese Pie One-half cup finely cut dates soaked in 1 cup milk for about two hours. One cup very fine and smooth cottage cheese, and add to this 2 well beaten eggs. Add gradually V± cup sugar, then add milk and dates; V 2 teaspoon salt and 1 tablespoon lemon juice. Bake in one crust. (If dates are not used Vi eup sugar will be necessary.) MBS. V. E. METZLER. Date Cream Pie 4 tablespoons Criseo Yo cup sugar 4 tablespoons flour 1 cup dates stoned and cut •"•, teaspoon salt 2 eggs well beaten 2 cups milk Plain pastry Melt Criseo and in it cook flour and salt till frothy; add milk, and stir till boiling; add sugar and dates, and stir til) dates are softened a little. Beat in the eggs, and turn in a pie plate lined with pastry. Bake till crust is brown and custard set. JANET McKENZIE HILL. Date and Apple Pie Enough paste for upper and lower erust. Pill pie pan nearly full of nice juicy apples, sliced. 40 DATE C OOK BOOK Sprinkle with a little .sugar and a very little flour. On top of this place a layer of stoned dates, and put on top cover. Bake in n moderate oven. MRS. G. SHOPE, Coaehella, Calif. Date and Nut Pie 1 cup ground dates 2 cups water \ii cup nut meats Yolks of 3 eggs '.; cup sugar Whites of eggs for frosting 1 cup of milk l tablespoons cornstarch Grind dates and nuts, add t<> milk and water, and heat, add sugar, and. when all is mixed, stir in the cornstarch which has been made smooth with a little milk. Add yolks of eggs, cock a little Longer, then put in previously baked crusts. Makes two large pics. MRS, W. G. SAVAGE, Coaehella, Calif. Date Pie (no sugar) One pound dates, stoned, and cut in small pieces. Soak over night, or for several hours in 1 pint thin sweet • •ream. In th.- morning, add 1 whole egg and yolks of two more, reserving remaining whites for frosting. Bake in one crust This amount makes one very large pie. or two mod- erate sized ones. MRS. SPABLING, Denver, Colorado. Date Pie II (no sugar) I pint of inilk :; i cup stoned dates 1 j teaspoonful nutmeg A pinch of salt Cook milk and dates in a double boiler till soft. Rub through a colander, add eggs and salt. Bake in one crust. Date Strips Use any good pie paste or puff paste, and roll as you would for pie crust. Cut in squares or strips and brush DATE COOK BOOK 41 over lightly with the unbeaten white of an egg. Put on a baking sheet, and sprinkle each with ground nuts and dates mixed. This is a good way to use. left over pie erust. Date Tartlets 1 cup sugar X A cup milk Y2 cup butter 1 cup dates 3 eggs % cup English walnut meats 1 teaspoonful vanilla Cream butter and sugar, add yolks of eggs, milk and dates, which have been cooked in a little water till tender. Line gem pans with pie paste, put in mixture, and bake. Beat whites of eggs, add powdered sugar and vanilla for meringue. Brown if liked. This amount makes twelve tarts. (Since food conservation, the above rule has been tried with- out sugar, and found to be extra nice.) MRS. BRUCE DRUMMOND, Indio, Calif. Sour Cream Pie 1 en] 1 sour cream 1 teaspoon vinegar 1 cup sugar 1 teaspoon cinnamon 1 cup dates y 2 teaspoon cloves Line a pan with crust, bake a little, add filling, and \n\h- slowly till filling is set. MRS. FRED MAISON, Coaehella, Calif. Sweet Cream Pie Make and bake a crust and set away to cool. One cup whipping cream ; 2 teaspoons sugar ; ]A cup finely ground dates (do not pack down to measure.; Flavoring to taste. Whip cream until stilt', then add dates, sugar and flavoring. When erust is cool, till with the cream, and set in a cool place until used. Must be eaten same day it is marie. MRS. A. F. DECKER Crested Butte, Colorado El CAKE e •'•Mv rule. 1 Why certainly: It's queer: But no one ever ate that cake, Who does not ash me for the rule — much to use, to bake. ' ') I eup brown - tp butter nps hoi appl ( mi- at d i into which put 1 scant teas] nful soda, mash. Apple Sauce Cake (in Layers) '■_. teaspoonful each <>i' cloves and salt 1 teaspoonful cinnamon i j be omitted I 1 cup chopped dates and rai- ith 2 cup'- flour 1 teaspoonful vanilla I !' liked 'j cup of chopped nuts may be added. Bake in two layers, and put together with frosting jelly. MBS. A. BACBETT, Bollywood, Calif. Apple Sauce Loaf Cake 2 eups hot appli 2 tea loda spoon snlt I cup sugar ':: cup shortening 1 cup l cup stoned • '■ Enough flour for Mix in the order keep a long time. 1 L . pound chopped cit pod I teaspoon cinnamon 1 teaspoon cloves I teaspoon allspice L' teaspoons baking powder in flour pal lu r thick batter. given, and bake one hour. Will MRS. a. A. 8H0PE, Coachella. Calif. cup means '•_• pint, mean level mea ■ ilesi >n and teaspoon all DATE COOK BOOK Cake or Pudding 1 pound dates, stoned and cut ^ teaspoon salt 1 cup Eng. walnut meats 4 eggs y 2 cup flour y 2 tablespoon Criseo 1 teaspoon baking powder *£ cup sugar Beat the whites of eggs, stir in the sugar, add yolks of eggs, Criseo, then the dates, nuts, flour, baking pow- der and salt. Turn into a greased pan, and bake thirty minutes. Cut in squares, and use as cake or pudding with whipped cream. MRS. BRUCE DRUMMOND, Indio, Calif. Cracker Cake 6 egg yolks, creamed 1 cup nuts 1 cup sugar 4 tablespoons cracker crumbs 1 cup dates 1 teaspoon baking powder Add slightly beaten whites last. Bake slowly. MRS. K. CHAMBERLAIN, Coachella, Calif. Crumby Toast t> eggs beaten separately ^ pound chopped walnuts •"•j cup butter 1 pound dates 1 cup sugar <5 tablespoons fine bread crumbs Cream butter and sugar, add yolks beaten well, then add dates and nuts, which have been cut in small pieces. Mix baking powder and crumbs and add to mixture, and lastly add well beaten whites. Bake in a rather thin sheet in a moderate oven. Serve with whipped cream as a frosting. MRS. ELLIS, Denver, Colo. Crumb Cake 1 cup sugar 1 pound of dates 1 cup bread crumbs V% pound walnuts i4 DATK <'()()K BOOK 1 teaspoon baking powder A pinch of salt Heat yolks of eggs, add sugar, dates, nuts, salt and crumbs, with which mix the baking powder. Lastly fold in the well-beaten whites. Bake in a loaf. Slice in J /2-inch slices or break in pieces, and servo with whipped cream as a dessert. " PABMEB'S win:." Date Cake Weighl of :» eggs in each shli:u and flour, Weighl of 2 eggs in butter. 1 teaspoon baking powder. Grated rind of 1 Lemon, or 1 tablespoon marmalade. Put in the 'A eggs. About thirty dates, halved, stoned and the hoh-s filled with almonds, blanched and halved. Beat sugar and butter to a cream, add beaten eggs, then flour and baking powder, Lastly grated lemon rind. Put this mixture in tin about eight inches square, and on tin- top lay dates in rows close together. Bake about twenty minutes. When cold, turn up- side down, as dates will have sunk to the bottom, [ce with the juice of an orange made stiff with pow- dered SUgar. MBS. C. COLQUHOUN, New Zealand. Date Cake (Without Eggs) 1 cup sugar I teaspoonful of soda y% cup shortening 2 cups flour of all kinds l'-_> pounds of dates, stone! 1 eup sour milk and chopped Mix in the usual way, and bake in a loaf. Miss VIOLA MEYER, Coachella, Calif. DATE COOK BOOK 45 Date Loaf % cup Crisco 4 teaspoons baking power 1 cup sugar mixed with the flour 1 egg- 1 cup dates, cut fine 2 cups milk 1 cup walnuts cut 4 cups flour Sift a little Hour over dates and nuts to prevent stick- ing;. Citron or lemon peel is an improvement. Bake in a slow oven 1 hour. MRS. w. L. PAUL, Coachella, Calif. Date and Nut Loaf 1 pound of dates, weighed 4 level teaspoonfuls baking after stoning powder 1 pound walnuts 4 eggs, yolks and whites 1 cup flour beaten separately Vo teaspoon salt 1 teaspoonful of vanilla 1 cup sugar Mix salt and baking powder well with flour, add dates and walnuts, then sugar, and mix thoroughly. Add yolks and fold in the whites. Put in a loaf tin lined with buttered paper, and bake in a slow oven 1 hour. Will keep a long- time. MRS. BRUCE DEIIMMOXD, Indio, Calif. Date Shortcake 1 cup sugar 1 tablespoon butter 1 egg 1 cup sweet milk 2 teaspoons baking powder Flavoring 2 rounded up cups flour Bake in round pans. For filling; grind dates in meat chopper, beat white of egg' with 1 tablespoon of water; add a little sugai and the dates and spread between layers. May be used either •<}* cake or shortcake. MRS. C. E. COOK. Indio, Calif. 4,5 DATE COOK BOOK Devil's Cake y 4 cup butter u C up wheat flour % cup brown sugar v. C up barley flour • ■» cups finely minced dates \i cup cocoa 2 yolks of eggs 1 teaspoon vanilla % cup sour cream 2 whites of eggs Ha teaspoon soda .Mix in order given. Bake in a moderate oven. MBS. T. J. G R] I) LEV, Dutch Bread Put into a sifter % cup SU ga r> iy 2 cups flour, y 2 poonful each of cinnamon, allspice and baking powder. Add l/ 2 cup dates, \'- 2 cup nut meats, 1 cup sour milk, 1 tablespoon shortening, yolk of 1 egg, 4 tablespoons orange marmalade (or any jam,) y 4 Tea- spoon soda. Salt. Bea1 well, and bake in a loaf in a moderate oven. Fruit Cake Cream togethei l / 2 cup drippings or vegetable fat, l /o cup butter and 1 cup sugar; then gradually ;nh\ 1 well beaten eggs. Add 1 cup molasses, V 2 pound of cur- rants, y 2 pound of dates, 1 pound ^v teaspoon cinnamon y 2 cup milk y 2 teaspoon grated nutmeg' '•_. pound dates, stoned and cut in pieces Put ingredients in a bowl and beat all together for three minutes. Bake in a buttered and floured cake pan thirty-five to forty minutes. If directions are fol- lowed this makes a very satisfactory cake; but if in- gredients are added separately it will not prove a success. MRS. G. SHOPE, Coachella, Calif. Marble Cake (1 Egg) '.•: em violet shortening or 1 teaspoonful vanilla Crisco l' teaspoonfuls baking powder 1 egg 2 cups flour % teaspoonful salt 1 cup sugar % eup milk Brown Part 3 large tablespoonfuls batter 1. teaspoonful cocoa or choc- A.dcl cinnamon, eloves and olatc nutmeg 1 cup dates, cut in small pieces Cream shortening and sugar, add well beaten egg. vanilla and salt, sifl baking powder ;\nA Hour, stir into 48 DATE COOK BOOK sugar mixture alternately with the milk, add well beaten white of 1 egg: last. Beat a long time. Place in alternate spoonfuls in a loaf cake pan, and bake in a mod. Tate oven, MBS. T. M. MILLEB, Los A.ng< les, < !alif. New England Election Cake With Dates Cream ! • cup of butter and work with the hand into 1 cup light bread dough; add 1 egg, well beaten, 1 cup soft brown sugar, ' \ cup sour milk, ] :: cup chopped rai- sins, '- cup dates, and o' finely chopped figs. Dredge fruit with a small amount of flour. Mix and sift I 1 , cups Ikuir with ' - teaspoonful soda. I teaspoonful cinnamoD % teaspoonful nutmeg ; , teaspoonful eloves 1 teaspoonful Bait % teaspoonful mace \dd to first mixture and mix well. Put into a buttered bread pan, covered and lei rise I I . hours. Hake in a slow oven. Frost if desired. MISS A.LBEBTA METZLEB, < . ehella, Calif. One E^g Spice Cake '■_• cup Crisco 1 t . as ; oonful soda 1 cop sugar Cinnamon, nutmeg and cloves I cup sour milk to taste dour I cup dates and raisins mixed Combine in the usual way, and bake in a loaf. MBS. M. McLEISH, Biverside, Calif. Plum Cake I pound fiour 2 ounci - candied lemon peel t 4 pound butter '•.. pint milk DATE COOK BOOK 49 '•!> pound sugar 1 teaspoonful soda Y2 pound dates Put in ,-i basin, flour, sugar, dates, and sliced candied peel. Bent butter to a cream, and mix it with above in- gredients, and milk. Stir in soda dissolved in 2 table- spoons milk; add to dough, and beat the whole until all is well mixed. Put dough in a buttered tin, and bake from 1% to 2 hours. MKS, R. H. POSTLETHWAITB, Coachella, Calif. Ribbon Cake (Layers) 2 cups sugar ;■! cups flour % cup butter 4 teaspoonfuls baking powder 3 eggs 1 teaspoonful flavoring 1 cup milk Bake % of the above. To the remaining add 1 table- spoonful of molasses, 1 cup chopped dates, spices and a trifle more flour. When cakes are baked, put together alternately with a very thin layer of jelly. Sour Cream Cake lV> cups s c ip warm milk. Lastly add ' ■_> pound of dates and 2 ounces candied peel cut fine. Can be baked in Large tins or individuals. MBS. K. il. POSTLETHWAITE, Coachella, Calif. War Time Spice Cake ', cup "t" Crisco l - teaspoonful cinnamon % cup Bugai 'i teaspoonful cloves 1 ■_• cup Karo '•_■ teaspoonful allspice A pinch of salt ':': cup milk, :i pinch of ginger 1 cup cut dat< - 1 teaspoonful of vanilla 1% cup barley flour .*< teaspoonfuls baking powder l egg Cream sugar, Crisco -aiu\ egg yolk: add karo and stir. A.dd alternately the milk and dry ingredients sifted to gether. Add the flavoring, and fold in the Well beaten whites. Bake in a moderate oven in a loaf. White Cake 1 cup butter and 2 cups sugar :; > :; eups Aout with which sift creamed 4 teaspoonfuls baking pow> 1 cup sweet milk der Whites of 8 eggs 1 teaspoonful vanilla or al- mond flavoring Bake either as a loaf or in layers. Pour whole eggs may be used instead of th<' 8 whites. Use boiled frosting with « •_. vwp each chopped dates and unts added. MRS. a. g. PROCTOR, Coachella, Calif. COOKIES and SMALL CAKES Appetite comes with eating." Rabelais. Bishop's Bread, No. 1 4 eggs and 2 eups sugar beaten 2 cups flour well together 1% teaspoon baking powder I cup dates Pinch salt and 1 teaspoon 1 cup nuts vanilla Bake in a shallow pan slowly for about forty minutes. MRS. K. CHAMBERLAIN, Coachella, Calif. Bishop's Bread, No. 2 3 eggs well beaten, lVi cups flour add 1 cup sugar, and beat 3 2 teaspoonfuls baking powder minutes Add % cup each of dates, rai- sins and almonds cut fine Rake in a moderate oven, and when done and still hot, cut in oblong strips. Eat when cold. MRS. M. REYNOLDS, Hollywood, Calif. Cake Balls Use any good sponge cake. The following is a good one given by Mrs. R. H. Postlcthwaite : Four eggs, beaten separately. To the yolks add 1 scant cup sugar and a pinch of salt. Beat well, then add y 2 cup potato flour in which put 1 teaspoon bak- ing powder. Beat again, and add vanilla, and lastly the whites of the eggs. Bake in a moderate oven till One f-up means V-> pint. Cup, tablespoon end teaspoon all mean level measurements. DATK rook' |j()(jK it rises, then increase the heat for a few minutes I" hold it up, and bake in a shallow slab till brown. To make the balls, cut sponge cake in I inch squares, or a little larger, nip off the corners with a knife and dip in "Boiled Frosting", then roll in a mixture of dales and nuts. Chocolate Cookies 1 cup brown sugar 3 oz. chocolate '•_. cup batter 1^ cups flour ■ _• cup sour milk !._. cup nuts l egg 1 cup ground da1 is '•j teaspoon soda Drop from a spoon and bake. Coachella Brownies Cream \ ■_ cup butter with 1 cup sugar, add 2 scanl squares of Baker's chocolate, melted. 2 < i *zx* slightly beaten, ] •_• cup chopped almonds. 1 2 cup cut up dry dates 1 2 cup sifted flour. Bake in a thin layer for ten minutes in a moderate oven. When done, cut in strips or squares. Christmas Cakes 6 eggs 1 cup almonds eut fine 1 cupful of granulated sugar 1 cup dates stoned and eul fine I cup full bread crumbs, sifted '•_■ pound figs chopped fine lino 1 teaspoonful baking powder 1 tablespoonful lemon juice Beal the yolks and sugar well and add gradually in succession, beating well all the time, the Lemon juice, nuts, dates, figs, bread crumbs and baking powder mixed; and, lastly, the whites beaten until stiff. Hake in a single sheel about \[. inch thick. Cover with plain DATE COOK BOOK boiled icing, and sprinkle generously with a mixture of chopped figs, nuts and dates. Cut in small diamond shapes. MBS. V. E. METZLER, Coachella, Calif. Date Cake 2 cups sugar 2 cups walnuts 4 eggs 2 tablespoons flour 2 cups dates 2 teaspoons baking powder Bake in a thin sheet for one-half hour in a slow oven. Nice in layers, with whipped cream between. MRS. LIBBIE SALES,. Los Angeles, Calif. Date Crackers Put 1 scant pound stoned dates, 1 cup granulated sugar, and y 2 cup cold water together and boil till soft. Allow to cool. Cream 1 cup brown sugar and 1 cup butter, or other shortening, then add 2% cups rolled oats and 2 1 - cups flour. Mix well with the hands. Add \/ 2 cup warm water in which dissolve 1 teaspoon soda. Divide the dough in 2 equal parts, roll very thin, spread date mixture on one layer, place second layer on top of filling, and cut in squares. Bake to a light u in hot oven. Thes with coffer- or to use as a regular ":y. LADIES' HOME JOUENAL, May, 1912. Date Cookies p butter aspoonful salt :up sugar *4 teaspoonful einnamon »gs l u cup chopped walnuts spoonful soda dissolved % eup dat -. seed d and in ?> tal -our chopped milk 1% • r>4 DATE COOK BOOK Cream butter, add sugar gradually, then add egg well beaten, soda dissolved in milk, */> cup of the flour mixed and sifted with salt and cinnamon. Add wal- nuts, dates and the rest of the flour. Drop by spoon- fuls, one inch apart on a greased pan, and bake in a moderate oven. albert METZLEB, Coachella, Calif. Date Macaroons 1 cup sugar - cups sifted Hour % cup butter % teaspoon soda 2 eggs 1 teaspoon salt Stir until light and creamy ] teaspoon cinnamon Sift flour, soda, salt and cinnamon together, and add to sugar butter and vgg mixture, then add: L* cups rolled oatmeal, put 1 cup shredded raisins through a grinder 1 cup chopped nuts 1 cup shredded dates Mix thoroughly. Drop by teaspoonfuls on a greased pan, and bake rather slowly. Date Marguerites Take square wafers, crisp a little in the oven, then put a generous spoonful of stiff boiled Costings, to which has been added chopped nuts and dates, <>n each. Brown in oven or not as is liked. Date Nut Drops Mix % cup buttei with l 1 ^ 1 cup chopped nuts cups brown sugar '„ teaspoon each of cinnamon A pinch of salt and soda 3 well beaten eggs 1 teaspoon cream of tartar -M; cups flour Lastly add J /2 cup hot water 1% cups chopped dates Drop from a spoon MRS. R. H. POSTLETHWAITB, Coachella. Calif. DATE COOK BOOK Drop Cakes \Vz cups brown sugar 1 cup butter 3 eggs, vrell beaten Vt cup milk 1 cup dates cut in pieces A pinch of salt 3 cups flour 1 cup English walnut meats 1 teaspoonful cinnamon 1 teaspoonful soda Mix in the usual way, and drop from a spoon in small lumps. Fruit Cookies 1 cup sugar 2 teaspoonfuls cream of tartar Vs cup butter 1 teaspoon soda, flour to roll 1 cq,;j: [1 cup wheat flour, 1 of barley \-2 cup milk and \'j of rice may be used.] Filling 1 cup cliopped dates V-> cup water % cup sugar I tablespoonful flour Mix flour and sugar first, then add other ingredients, and cook. Roll dough thin, cut, place a small portion of the filling on one cooky, placing another cooky on top. Press edges together. MRS. C. S. ROBINSON, Colorado Springs, Colo. Hermit Cookies, with Dates 1 cup butter 3 eggs 2 cups sugar 1 teaspoonful soda dissolved 1 cup chopped dates and rai- in 2 tablespoonfuls sour sins mixed milk Add all kinds of spices to taste, and flour to roll. Cut out and bake. Will keep a long time. MRS. II. BROWN, Northfield, Vermont. Oatmeal Cakes 1 cup rolled outs ] , teaspoonful salt V 2 cup flour ! i eup shortening ►6 DATE COOK BOOK A level teaspoonfuls baking '_■ cup milk powder % cup chopped dates Mix flour, oats, baking powder and salt. Cut in shortening. Add milk, and mix, forming a soft dough. Lastly add chopped dates. Drop into greased muffin tins, and bake in a quick oven. MBS. L. J. FABIAN, Coaehella, Calif. Oatmeal Cookies I cup sugar 2 cups oatmeal '•_• eup butter 1 teaspoonful salt 1 cup flour 2 small eggs or 1 large one 2 teaspoonfuls baking powder 1 tablespoonful of water Biftod with Hour I .up chopped dates Drop from a spoon in small cakes. MBS. CO. MOSS, Coaehella, Calif. Oatmeal Drop Cakes I cup su! i teaspoonful cinnamon »4 cui> butter A little nutD ':: CUp lard A little salt and cloves "2 cups of oat meal y% eup sour milk i' 1 . cups flour 1 eup chopped dates 1 teaspoonful flour Mix and drop on a cooky sheet in small Lumps about ilu' size of ;m English walnut. Bake in a moderate oven. MBS. A. O. McDONALD, Jack 's Cabin, Colorado. Quick Nut and Date Roll :; eups flour \ \ cup milk 5 teaspoons baking powder 1 tablespoon softened Criseo •'S teaspoon salt ' cup dates, cut ':: cii]' Criseo ':: cup uut meats i egg well t * . ■ : j t « • 1 1 l! tablespoons sugar 1 teaspoon cinnamon if desired DATE COOK BOOK 57 Sift together dry ingredients twice, then work in the Crisco. Add part of the milk to the egg, and use in mixing the dry ingredients to a dough. Use more of the milk as is required. Turn the dough on a floured board, knead a little and roll into a rectangular sheet Ys inch thick, spread with softened Crisco, sprinkle over the other ingredients and roll compactly as in a jelly roll. Cut in pieces iy 2 inches long, set on end close together in a pan, and bake twenty minutes. JANET McKENZIE HILL. Rich Date Cookies 1 cup sugar % pound walnuts, chopped 1 cup butter 2 cups flour, and 1 teaspoon 2 eggs soda sifted with it 1 pound dates, cut up Drop in small balls three inches apart on greased cooky tins. MRS. H. T. FOTHERGILL, Coachella, Calif. War Cakes 1 cup molasses V-> teaspoon cloves 1% teaspoons soda % teaspoon nutmeg 1 cup sour milk 2 cups flour V2 eup shortening, melted 1 teaspoon salt 1 teaspoon cinnamon 1 eup dates, cut in pieces Add soda to molasses and beat thoroughly, add milk, shortening, spice, salt and sifted flour and dates. Drop from a teaspoon from on a buttered sheet, and bake in a moderate oven. MRS. C. O. MOSS, Coachella, Calif. Frostings and Fillings for Cake Boiled Frosting One and one-quarter cups sugar and ^ CU P not water boiled together till it spins a thread. Let cool a minute or two, and pour slowly over th< i well beaten whites of 2 eggs, beating .-ill the while. Flavor. Stir in chopped dates and nuts mixed. MRS. A. G. PROCTOB, . I alif. Date Icing 2 .-up- sugai '•_. cup water Le1 stand until it dissolves. Boil slowly withoul stirring until it threads from the spoon. Beat whites of eggs to a stiff froth. When syrup is slightly cool, stir in gradually, and beat until cold. Flavor to taste, and add chopped dates. MBS. T. M. MILLEB, Loa A.ngeles, Calif. Date Filling I - pound dates, weighed after 1 r . eup boiling water stoning 1 tablespoonful lemon juice I I cup Bugar .Mix ingredients, and cook in a double boiler until tliick enough to spread. Dates should be put through a meat chopper. One cup means V£ pint. Cup, tablespoon ore! teaspoon ;»!' mean level measurements. DATE COOK BOOK 59 Date Orange Curd Juice and grated rind of 1 1 tablespoonful lemon juice orange M cup sugar 'i cup butter Yolks of 2 eggs well beaten Mix thoroughly, put in a double boiler over hot water. Stir till like thick custard. One-half cup of finely chopped dates stirred in. Orange Icing Grated rind of 1 orange Thicken with powdered sugar 2 tablespoons orange juice MRS. J. G. NUSBAUM, Coachella, Calif. El SALADS h "To make a perfect Balad there should be a spendthrift for oil, a miser for vinegar, a wise man for Bait and a mad cap to stir the ingredients up and mix them well together." — Spanish Proverb. Arabian Salad Take the heart of a date palm, and cut it in small pieces. Add to it 1 cup dates, stoned and cut in quar- ters. Mix with mayonnaise, and serve on lettuce' Leaves. (The heart of the palm is considered a great deli- cacy among the Arabs.) mks. c. O. moss, ichella, Calif. Banana Salad Peel as many chilled bananas as there are persons to be served. Split lengthwise, and put the halves to- gether with a tilling of dates, English walnuts, and pics, rved ginger, chopped tine and moistened with lemon juice. Arrange on individual salad plates. Garnish with lemon and water cress. S,rve with whipped cream mayonnaise. Ginger may he omitted. MPs. V. E. METZLEE. Cherry Salad Use large white canned cherries. Remove pits, mid slip into each cherry a small piece of nut. One cup moans % pint. Cup, tablespoon and teaspoon all mean lewd measurements. __ DATE COO K BOOK 61 Pack in a dish and cover with the juice from the cher- ries, and let stand in a cool place until ready to serve. Serve five or six cherries and two or three dates cut in halves on lettuce. Cover with salad dressing. MRS. A. TAYLOR, Crested Butte, Colorado Date Salad Use the very large, soft, fresh dates. Remove stones, cut in half and place on lettuce leaves. Fill cavities with a mayonnaise salad dressing to which has "been added a little whipped cream. Date and Apple Salad Equal parts of semi dry dates and good eating apples. Cut in pieces, and mix with salad dressing. Put on lettuce leaves. MRS. C. W. HYDE, Coaehella, Calif. Date and Celery Salad ] cup celery cut in pieces \-- cup walnut meats l -j cup chopped dates Mix and serve on lettuce leaves with mayonnaise or cream dressing. MRS.^C. DIEL, Crested Butte, Colorado Date and Cheese Salad Remove stones from dates, and fill cavities with Neufchatel cheese. Arrange on lettuce leaves, and pour over French dressing, MBS. C. O. MOSS, Coaehella, Calif. Date and Fig Salad Use large fresh dates and fresh figs, slice, arrange <52 DATE COOK BOOK on lettuce leaves, and serve with either cream or French dressing. MBS. T. M. MILLEB. Los Angeles. Peach Salad ( fee either ripe or canned peaches. Remove the stone, and fill cavity with a ball of cottage cheese. On the top of each ball place a half date. Pour a salad dress- ing about, and serve on lettuce leaves. Fruit Salad 3 iipjtlos l* bananas 2 01:11: 1 -.-ant cup dates 1 small ran pineapple Walnut meats and marshmallows may be added, and cut nil in not too small pieces. Beap on lettuce Leaves, and, just before serving, add a good creamy salad dressing. MRS. B. A. TEAGLE, I loachella, ( lalif. A Mixed Salad l cup atoned dates do not 1 eup dieed apples cup up I 1 eup mayonnaise '.••, eup grated cheese :; tablespoons nut meats i eup celery 1 head of lettuce Mix ingredients with mayonnaise, and arrange on lettuce leaves. mbs. r. n. postlethwaite, Coachella, Calif. Mixed Fruit Salad 1 package of Jiffy Jell *4 eup chopped a paste with 2 tablespoonfuls olive oil. st if and cook for ."> minutes. Remove from the stove, pour over the well beaten yolks of 2 o«^s, stir and mix thoroughly, then put away to cool, stirring occa- sionally. When cool hut not cold, add ' L > cup olive oil, ;• little at a time. If olive oil is not liked, melted butter may be sub- stituted. When using, whipped cream may be added. For fruit salad add a little sugar. French Salad Dressing- Mix -'.■; teaspoonful »:ilt 5 tablespoons olive <>il ' s teaspoon pepper 2% tablespoons vinegar When usino for a cheese salad, add a few drops of One cup means 1-2 pint. Cup, taMespoon and teaspoon all mean level measurements. DATE COOK BOOK 05 onion juice. Beat all together until ingredients are thoroughly blended. Mayonnaise Dressing Put the yolks of 2 eggs in a bowl, and beat. Add % teaspoonful salt, and add gradually, drop by drop, 1 gill olive oil, a few drops of vinegar, and continue adding the oil until you have the desired quantity of mayonnaise. Beat in a few grains of red pepper. Allow about 1 tablespoonful of vinegar to 1 gill of oil. If a lighter color is desired, allow a few drops of lemon juice. MRS. S. T. RORER, Sweet Salad Dressing- Yolks of 2 eggs Beat well, add % cup vinegar U cup sugar Cook in double boiler, and when using, odd cream. either whipped or unwhipped. MRS. R. M. CLARK, Los Angeles, Calif. SANDWICHES "Fame is at best an unperforming cheat, 'tis substantial happiness to eat." Date, Fig- and Nut Sandwiches '_. cnp dat >s i , cap almonds i& cnp Cream t<> moisten Put fruit and nuts through a meal grinder, moisten with cream, so mixture will spread nicely, and spread between thin slices of bread. MRS. p. \v. ZABLER, Coachella, Calif. Date and Nut Sandwiches Use equal parts of dates and English walnuts put through a grinder, and spread between thin slices of bread slightly buttered. May be cut in any fancy shape • MRS. E. P. WILLIAMS, Coachella, Calif. Fruit Filling Pigs, raisins, dates. Remove the stems and stones. Chop fine: add a little cold water and cook to a paste. Add a few drops of lemon juice. LADIES' SOME JOURNAL. Nut and Fruit Cheese Sandwiches This may be served in the same manner as cold meat for either Luncheon or supper. One cup means 1-2 pint. Cup. tablespoon and teaspoon al mean level measurements. DATE COOK BOOK 07 Wash x -j pound pitted prunes, mix with \ ■[> pound seeded raisins, u pound stoned dales and "•- pound of washed figs, ] \ pound blanched almonds, y 4 pound of Brazil nuts and */4 pound pecan nuts. Put all through a meat chopper, first a little of the fruit, then a few nuts. Continue this till all of the fruit and nuts are chopped and mixed. Add the juice of 2 oranges, and knead with the hands. Pack down in l>akini> powder cans, and stand aside in a cool place. When wanted for use. set the can in a pan of hot water, loosen sides and pull out. Slice thin. MRS. V. E. METZLER, Coachella, Calif. Orange Marmalade and Chopped Dates make a good filling for a sweet sandwich. Peanut Butter Sandwiches Grind dates, and put with equal part of peanut but- ter, mix well, and spread between slices of slightly but- tered bread. Miss MARGARET GREEN, 1 Coachella, Calif, PRESERVES and JAMS ' Fruit, unripe, sticks on the tree, But full unshaken when they mellow be." Cranberry Relish 2 quarts of cranberries Rind of 2 oranges, chopped 3% pounds of white BUgai fine '- pound Beeded rai tins 1 cup \ Ini \-2 pound dates Juice of '■! oranges One teaspoonful each of ginger, cloves and cinna- mon. Cook' all to a marmalade, and put in jars. Nice with cold meats, as chicken, etc. Dates as a Sauce Stone large soft dates, put in sauce dishes and pour Bweet cream over them. MBS. B. M, CLARK, Los A ngcl< 3, I lalif. Date Butter I quarl dates Sugar t « • taste I pint tart apples Stone dates, pare and core apples. Boil together till soft; then mash through a colander. Add sugar and boil till thickness of apple butter. MRS. S. HUGHS, Coachella, Calif. Dessert Jam Wash roselle buds, co\*cr with water and let hoil gently until juice is extracted. Pour into a jelly bag and let drip. Measure juice, and, to each pint, add nearly a pound of sugar. Boil until it just begins to jell, then add cu1 up dates and almonds, which hav< One cup moans J -_- pint. Cup, tablespoon and teaspoon all mean level measurements. DATE COOK BOOK 69 been blanched and cut up coarsely. Cook just long enough to bring to a boil again, then pour in glasses and seal like jelly. mrs. v. E. metzler, Coachella, Calif. Jam A nice jam may be made with two parts dates to one part cranberries. Cook and mash fruit, add sugar to taste and boil to desired thickness. MRS. HAZZARD. Peach Conserve 2 quarts of fresh sliced V 2 cup sliced dates peaches 1 cup of either Eng. walnuts 3 oranges, sliced thin after re- or blanched almonds moving skins Sugar to preserve V-2, cup seeded raisins Cut nuts and put in after it is ready for jars. Cook slowly until it is very clear. MRS. E. WINTERER, Hollywood, Calif. Primes and Dates Stew prunes till soft, add just a little sugar. Before taking from the fire, add some dates stoned and cut in half. Serve with cream. MRS. A. O. II AY WARD, Thermal, Calif. Stewed Dates (A good sauce for "Dainty Sponge Fruit Pudding.") 1 cup cold water Juice and thinly cut rind of V\ pound of dates % lemon 1 tablespoonful of sugar Allow to simmer very gently for y 2 hour. Remove dates to a dish, and pour the syrup over them, and allow to cool. MRS. II. T. FOTHERGILL, Coachella, Calif. 70 DATE COOK BOOK Tutti-Frutti Preserves Wash 4 quarts purple plums. Put in a large sauce pan and cover with water. Cook slowly until the plums have softened, and separated from the stone. Remove Prom the lire, and remove all stones. Add to the plums equal measure of brown sugar, and cook slowly until a thick preserve is made When marly done, put in 1 pound of seeded raisins, 1 pound of dried figs cut in small pieces j - pound of dates cut in pieces. Stir often, and, when done, try as you would for jelly. Lastly, put in V 2 pound of chopped pecans. Seal in jars. MBS. A. L. MEADE, Colorado Springs, Colo. MISCELLANEOUS 'The turnpike road to people's hearts, I find, Lies through their mouths, or I mistake mankind." Dr. Wolcot. A Good Laxative Put through a food chopper twice y-2 pound seeded raisins % pound of figs '•_• pound of dates *4 pound senna leaves picked x /z pound of prunes over After grinding, roll out on bread board % or y 2 inch thick, and cut into inch squares. Keep in a jar. Dose — 1 square at bed time. MRS. M. McLEISH, Riverside, Calif. Dates in Cereal Cut dates, and cook with any kind of cereal. This makes the cereal sweet enough so the use of sugar is not necessary. MRS. A. G. proctor, Coaehella, Calif. Dates with Cereal Dates chopped, or cut coarsely in a meat grinder, and sprinkled, uncooked, on hot oatmeal or other break- fast cereal to be served with honey and cream, make a delicious dish. MRS. c. E. COOK, Indio, Calif. Dates with Rice Wash 1 cup of rice through several waters, drain, and sprinkle into 2 quarts of boiling water. Let boil One cup means % pint. Cup, tablespoon and teaspoon all mean level measurements. DATE COOK BOOK twenty minutes, then pour into a sieve, and allow cold water to run through the rice to harden it, drain, salt, and place in the oven or on back of the stove in a dish covered with cheese cloth, until grains arc dry and flaky. Cover with ground or chopped dates just be- fore taking to the table. MBS. 0. E. COOK, Indio, Calif. English Chutney Sauce l pound of apples 6 small onions 4< pound raisins 1 ounce of white mustard */£ pound dates Beed 1 dozen ripe tomatoes (canned 1% quarts vinegar, boiled and ones may be used) cooled (do not have too 2 red peppers strong) ', cup mint leaves (fresh or 1 pound of granulated sugar dried) It requires no cooking. Put every tiling through the meat grinder. Salt and sugar heated with the vine- gar, and lei coo) before pouring over rest of in- gredients. Pour all in a crock or jar, and let stand ten days, stirring each day, then it can be bottled. Nice with meats. MBS. B. 8. LOG \X. Denver, Colo. Mu'asal of the Persian Gulf (One of the best preserves of that region.) Remove the seeds from the dates and replace with walnut meats. Boil down some date syrup (any other good syrup would do), add sesame seed to taste, and a little rose water for aroma; boil until thick, add dates, put over the fire, and let it come to a boil again : then put into glass jars. DATE TOOK HOOK 73 Pickled Dates Dates may be pickled in vinegar just before they are ripe, when they much resemble pickled walnuts. Sweet Potatoes and Dates 1 enp dates cut in quarters V2 cup cream 2 cups mashed sweet potatoes A little salt and cinnamon (boiled in skin till done) 2 eggs well beaten Mix, folding eggs in last. Drop heaping tablespoons on pie pans, well greased, and bake one-half hour, or till blown. MRS. B. A. TEAGLE, Coaehella, Calif. Syrian Method of Preserving Dates Take the largest dates obtainable, preferably before they are entirely ripe; peel them with a sharp knife, put them in a pot, add a little more than enough water than to cover them, boil until they are soft; then slip the seeds out and put an almond or pistachio, with a clove, in the cavity; boil dates in syrup with a little lemon peel until the proper consistency; take them off the fire and let them stand over night ; then bring to a boil again and put in glass jars. Tamarind Chutney 2 pounds of dates 1 pound onion V2 pound of green ginger root Vi pound chillies 1 pound of layer raisins V\ pound brown sugar 2 tablespoons of salt V» pint vinegar A 14 pound jar or bottle of tamarinds Remove stones from tamarinds, chop fine, the same with dates; stone and cut the raisins into quarters; chop fine the onion; pound the chillies and scrape and slice the ginger. Mix nil the ingredients together, bottle and seal. E3 INDEX EI Pages Breads, Muffins, Waffles, Etc. - - - 9-14 Cake 42-50 Cookies and Small Cakes - 51-57 Cold Desserts 25-31 Confections ...... 32-37 Frostings and Fillings - 58-59 Miscellaneous 71-73 Pies and Tarts ------ 38-41 Preserves and Jams - - - - - 68-70 Puddings 15-22 Pudding Sauces ------ 23-24 Salads ....... 60-63 Salad Dressings 64-65 Sandwiches - - 66-67 Press of Coaohella Valley Submarine Coachella, California LIBRARY OF CONGRESS 1 014 524 475 4