DAINTIES MADE FROM DATES.

Dominion, Volume 1, Issue 73, 19 December 1907, Page 3

DAINTIES MADE FROM DATES.

Date Blanc-mange.—Flavour a quart r of plain blanc-mange with vanilla; while warm, stir in two. cupfuls of stoned dates, pour into a wetted/mould,. and set aside to. harden. When firm, , turn out 'and' cover ; with whipped cream, or .the-whites of two eggs beaten to a stiff froth with 'two tablespoonfuls of powdored sugar, Dqcorato with .split almonds (blanched).or halved English:walnut meats. Date Meringue.—Wash, dry, and stone, the dates and cut them into small pieces. Spread one cupful of these over a platter and sprinkle '.with lemon .juice. Whip sufficient cream to .make two large cupfuls, and sugar to sweeten. Fold in the stiffly whipped whites-of two bggs and stir in lightly the pieces of .dates. Arrange in a -deep glass dish, in alternate layers of macaroon- or sponge fingers crumbled, that have been slightly.moistened ,with a little fruit juice, or servo, in a glass-dish by itself with a delioat'e'.nuycake. .. : .

Spiced Date Cake.—Sift together five cupfuls of flower,' two. tablespoonfuls ;ea<}h of baking powder and gingor, and one' teaBpoonful of cinnamon., Puti one cupful each of molasses and sugar with a large tablespoonful of butter in a saucepan over the fire and when the butter melts beat and stir for ten minutes. "Add gradually one cupful of milk.-' Mix in the dry ingredients thoroughly' and .add lastly, half a cupful of chopped, wellfloured dates. Pake in well buttered gem tins or patty-pans in a hot oven. Date Charlotte.—Cut half a small loaf of white ,biead into thin , slices, trim off tho crusts, and spread, each with, butter, aiid a thin layer of apple or quindejelly. Lino a buttered pudding dish, with this, and spread over half a cupful of datos cut jn line pieces. Then put in another layer .of the- buttered bread, and another half cupful of the date pieces, and finish with, a layer of bread. Cover with a custard made with e-ne quart of milk, three, or four eggs, half a cupful of sugar; and a pinch .of salt. Pour. it.slowly over' the bread,' arid lot it stand for half an hour. Bake in a moderate oven, about one hour. - Serve with or without cream and sugar. . .' 1 ' ' ' ." ,Date Sandwiches.—Mix equal quantities of date pulp and .finely chopped.English walnut meats. Moisten slightly with a little soft butter, or sweet cream, spread the mixture smoothly on thinly sliced bread,, cover with another , slice, and press lightly-to make them hold together. Date Sandwiches No. ■ 2.- —Jlix equal amounts of date pulp and finely chopped ginger (preserved), moisten with a little of the ginger syrup, and spread over lightly buttered broad. Coyer with another- slice, and finish as for other sandwiches. Date Jelly.—Wash one pound of dates arid let them soak _in four cupfuls or water for two hours. Drain off the water, strain it, and put it in a saucepan with one and onehalf cupfuls of sugar. Stone the dates, add them to the syrup, and let simmer " for five minutes. Before removing from the firo .stir, into them half 'a box of gelatine which has been, soaked until soft in half a cupful of cold water. Stir over the fire until the go]atine has been dissolved, then pour into a mould and'stand in cold place until sot. Served with whipped cream heaped around base of jelly. ' ,

, Dato Dessert.—Put/a layer of fresh cottage cheese in a glass dish, and sprinkle with a little cream to make slightly moist. Over this place a. layer of chopped dates mixed with one-third the amount of chopped nutmeats.' Dust lightly with granulated sugar, put in another .layer of cheese,, then ono of dates, and finish with a rather thick layer of the cheese mado slightly moist ' with cream. Sprinkle with sugar, and garnish with a few walnut meats.