The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-24


and furnishes a greater variety Of food
and other life necessities. They are used
fresh or dried besides being used TO fur
nlsh. oy dlstillation, wine and vinegar-T The
immature panicles of the flowers they usr
Tor food; oil is expressed from the seeds
and they are also roasted 10 furnish coffee.
from the leaves and stems they make
baskets, weave mats, hammocks, thatch-
ing for their dwellings, while the wood Of
me tree gives then timber and cordage
from ITS hbers. Every part seems necessary
for their comfort and existence.
Compared with rice, the carbohydrate
IN the date IS almost solely present in the
form of sugar in rice it is presented
mainly in the form of starch
Dates and good rich milk furnish an
ideal meal for a person engaged in sedea-
tarv labor
Authorities give the constituent parts Of
solid matter, about per cent of flesh
forming substances; nearly 50 per cent SUI
gar; mineral matter and considerable
waste material.
The date dried will support life as long
ana We'll as rice, as it contains about the
same proportion of heat forming substance
rice. While the fruit brought to this
country is highly esteemed it is in no way
regarded as a necessary or even 2 valuable
food, except by the few who seek to intro
duce the simple and natural foods in our
dietary. There are many reasons why dates
should recommend themselves to the home
proVider. Chief among these Of course is
the actual food value of the food, coupled
with its extreme cheapness. They can BE-
obtained all the year round and are most
plentiful when fresh fruits are scarce.
They are to be found in almost any place.
are easily transported and seldom If ever
sell for more than ten cents pound.
sometimes less. They are excellent for
children as well as tempting to their ap-
1t IS surprising that the average housewife
does not more fully appreciate this addi-
ter treats" for the table.
DATE CEREAL MUSH.
This served with good cream will give
a hearty, wholesome and digesuble break
4 boiling wa 4
kettle with a little salt and slowly sift into
the boiling water, through your fingers,
enough entire wheat meal about cupfui.
to thicken to a soft mush; as soon as the
meal begins to remain on top enough has
more meal is added the mush viii be
lumpy. Let cook gently for twenty min
utes and then stir in cup Of seeded
dates, cover and cook ten minutes longer,
then serve hot or cold with cream.
DATES WITH CREAM
Remove the stones from HAIR pound Of
dates, cut the dates IN strips and place IN
a glass dish; sprinkle with a little orange
or pineapple juice and neap a pint Of
whipped cream over the top Let get very
cold before serving
DATE CREAM.
Put quart of milk in q double boiler
with a teaspoonful of blanched and chop
ped almonds and let it scald. Add two Ia
blespoonfuls of cornstarch to cup of SUI
gar and beat to a cream with a table
spoonful of butter; add the sank slowly
to this mixture and then return to the
double boiler. Stir and cook smooth and
thick, then add two cupfuls of stoned and
skinned dates Turn into glass dish and
chocolate sauce. Chocolate may be added
to this, pudding instead of fayoring vita
almonds In this case serve vanilla
sauce instead of chocolate.
DATE PUFFS-
Add half teaspoonfu of salt and two
teaspoonfuls of baking powder to three
cups Of white or whole wheat flour. sep
arate two eggs, beat the yolks light and
add to a large tablespoonful Of butter
creamed with a tablespoonful Of sugar;
then aod two cupfuls OF milk and the
flour, etc, and. lastly the beaten whites
pop-oVer pans and bake in hot oven for
twenty to twenty-five minutes
DATE AND APPLE FLUFF.
Prepare the apples same as for apple
sauce, and when partially cooked add an
equal quantity of stoned dates and stir
and cook until latter are tender: then
press all through sieve; return to the
fire and cook until quite dry and firm. then
a while longer, until as stir as before.
Cool and add the whites Of four eggs
4 beaten very stiff to one and a half cup
fuls of the sauce Stir the egg whites in
as lightly as possible to mix. Serve heaped
in glasses or turn into a pudding dish and
sprinkle with powdered sugar and bake in
q slow oven for twenty or twenty-five
minutes. Serve with apricot orange Or
hard sauce.
DATE CREAM PIE.
Wash carefully a pound of dates and
soak in a little Geld water over night. In
! the morning stew untel SOFT enough 10
rub through sieve Then add a quart
OF rich milk three eggs beaten light. a
saltspoon Of salt and little grating of
nutmeg Bake with an undercrust only.
/ This quantity will make three pies.
DATE BREAD.
Make a sponge with pint of luke
warm water or milk three cups of white
/ -four. half a teaspoonful OF salt and half
( a yeast cake dissolved in lukewarm water.
! Set in a warm place to rise until double
its original bulk; then add two tablespoon
/ fuls of sugar and two Of molasses, threa
I cups of sliced dates and enough entire
wheat flour to make a medium stiff dough.
Turned into well creased pans and bake
after it has nearly doubled its bulk. Al
! low three-quarters of an hour for baking
and let the bread stand for u hours be-
/ fore cutting, after it is baked.
DATE PUDDING.
Take one cup of sour milk, one cup Of
/ brown sugar or molasses. two tablespoon
4 fuIs Of butter. one tablespoonful soda, one
pound of stoned dates nutmeg, cloves and
I cinnamon to suit the taste and enough
coarse whole wheat flour Cor cold cooked
/ cereal can be used TO make stiff batter.
Turn into a buttered mold or basin, cover
closely and steam two hours. Serve with
any pudding sauce.