Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-04-23

A DIMES WORTH OF DATES.
That delicious dried fruit, the date, Il.
a. far ~ observation goes, quite rarely
used In the household cookery. Not
withstanding that dates are usually less
expensive than raislns, housekeepers
seem seldom to appreciate their value a.
y substitute for the latter. A box OF
dates, II put In . cool, dry place, will
keep well, and assist greatly In varying
our list Of cakes, buildings and the like.
Even single pound Of the article will
give its rich, distinctive flavor to several
compounds that, were ratsins used,
would be comparatively commonplace.
1t has long been our custom to serve on
the New Years eve tea table well-piled
plate Of
DATE BREAp.-To pint Of white
bread sponge, well raised, add half
cupful of warm water, one Tablespoonful
OF lard, one-qusrter cupful Of molasses,
and one cupful OF stoned dates. Stir In
enough rye -four TO make soft dough.
Stir we'll, or knead lightly, put In the
pan, and when light bake for one hour.
DATE PUppiNG--Is as delicious as 1t
Is easily made, and, although quite sim
pie, will be generally pronounced Every
rich" Take two cupfuls Of graham
-four, one cupful Of milk, one cupful Of
molasses, one teaspoonful Of salt and
one-half teaspoonful Of soda. Mix, and
add last Of all one large cupful Of dates
stoned and cut In pieces. Boil three
hours and finish of With fifteen minutes
10 hot oven. Serve with the follow
ing
SAuCE.-One-half cupful Of butter,
one cupful Of sugar and one egg, beaten
together TO froth; just before serving
add one cupful Of boiling milk, nutmeg
TO taste and wine, II one likes.
DATE MERINGUE--Isa delicate dessert
and may be quickly made In case Of
unexpected company, II one has at hand
the sine qua non. Beat the whites OF
1--we eggs TO stiff froth, add three
tablespoonfuls Of sugar, and one-half
pound Of dates, stoned and cut up tlne.
Bake fifteen minutes In moderate oven.
Serve, rs soon as cool, with thick, sweet
cream, or custard made with the yolks.
A healthy and enjoyable dessert for
the children's dinner Is called
FRUGALITY PuDDING.-Fill your pud-
ding pail not more than one-half full Of
fine bread crumbs. Cover well with
milk, and let Ii soften. Now add two
well-beaten eggs and a. small cupful OF
stoned dates. Boil steadily for one
hour, and serve with sweetened cream.
New England housekeepers are such
noted cake makers that one can hardly
hope TO offer new recipe, but this Is At
least little unusual, and has the merit
Of keeping indefinitely.
DATE CAkE.-One cupful OF butter,
two cupfuls OF sugar, one cupful OF mo-
lssses, one cupful OF cider, three eggs,
one teaspoonful each Of cinnamon and
cloves, little nutmeg, n teaspoonful OF
soda, one pound OF dates, stoned and cut
up fine, and -four enough 10 mix pretty
stiff Bake at least one hour.
DATE TEACAKE.-One-half cupful OF
butter, one capful OF sugar, one egg,
one cupful of milk, four cupfuls Of -four,
ALT. three teaspoonfuls Of baking
powder. Add last one cupful OF chop
ped dates. Bake In long, shallow pans,
aud serve warm with butter, or with a
liquid sauce for dessert.
DATES AND Prepared to-
gether is an Eastern dish, very delicious,
out almost too rich for our liking. To
make II, cut slit In each date, slip out
the stone and insert blanched almond.
Then prepare rich sugar sirup. When
IL boils, put In the dates. stew gently
until they are easily pierced all through,
remove from the fire, and serve cold.
DESSERT DATEs-May have a peanut
or almond put In place Of the stone, aud
the date rolled In coarse graduated
sugar, or dipped in thin frostiug. Pref
lilly arranged, they will be found at
tractive alike to the eye and the palate.