Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-11-19
aOMEMAKERy COLUMN.

Correspondence on topics Of interest to the ladies
IL solicited. Address: Editor HoNEAAKKRs'
COLUMN Oxford Democrat, South Paris, Ne
Dates Served In Many Ways.
Cheap, wholesome and toothsome as
dates are, 1t is surprising that the aver
age housewife does not moro fully ap-
preciate their addition to her sometimes
meager list of winter treats for the table.
sTEwED DATES.
Wash snd pick over a pound OF dates;
take out the stones. Simmer on slow
fire, with just sufficient water to cover
them, until the whole becomes the con-
sistency of apple sauce. Add small
piece of butter-about half tablespoon
ful-sweeten to taste and flavor with
lemon peel. This is very healthful
sauce, and remarkably cheap. Dates are
also excellent chopped and mixed with
the breakfast oatmeal, to be eaten with
milk and sugar.
DATES WITH CREAM.
Remove the stones from half pound
of dates; cut the dates in strips and
place in a glass dish; sprinkle with
little orange or pineapple juice and heap
pint of whipped cream over the top.
Let this get very cold before serving.
DATE CAKE.
One cup sugar, one-half cup of mo-
Iasses, one half cup butter or lard, two
birds cup of vinegar or cider, two eggs,
one teaspoonful each of cinnamon,
cloves, nutmeg aud spice, one and one
half teaspoonfuls soda, one half pound
of dates stoned and chopped, and flour
to mix pretty stiff. Bake in pan
twelve by eight inches. This is fine; try
it by all means.
DATE CREAM PIE.
Bake single rich crust in a deep pie
plate or tin, which is better, pricking it
thickly to prevent rising or blistering.
TO each eight inch pie plate allow one
md one-half cupfuls of stoned and
chopped dates, mixed with sufficient
sweetened aud favored whipped cream
to fill. Cover the top with a meringue
Drowned lightly, and when cold dot
with bits of bright red jelly. This is as
good as it looks.
DATE AND APPLE FLUFF.
Prepare the apples in the same way as
for apple sauce, and when partially
cooked add an equal quantity of stoned
lates, and stir and cook until the latter
are tender; then press all through a
sieve; return to the fire and cook until
until quite dry and firm, then add
sugar and butter to taste, and cook
awhile longer until as stiff as before.
Cool and add the whites of four eggs
beaten very stiff, to one and half cup
fuls of the sauce. Stir the egg whites in
~ lightly as possible to mix. Serve
heaped in glasses. 1t is also nice served
with apricot, orange or hard sauce.
DATE CREAM.
Put quart of milk in double boiler
with a tablespoonful of blanched and
chopped almonds and let it scald. Add
wo tablespoonfuls of corn starch to a
cup of sugar and beat to cream with
tablespoonful Of butter; add the milk
t. the double boiler. Stir and cook
smooth and thick, then add two cupfuls
of stoned and skinned dates. Turn into
glass dish and set away to get very
cold. Serve with chocolate sauce.
CREAM DATES.
For these select large, perfect dates,
nd with sharp knife make slit, and
remove the stones. Form some French
'ream into oval shapes, resembling the
lates themselves but not so large. In
>ert the piece OF cream in the side of the
late where the stone was removed, not,
of course, concealing the cream alto
gether.
CRYsTALLIZED DATES
Take one pound of dates we'll washed
and dried. Cut them open with sharp
,enknfe, take out The seed and insert
allied peanut. Melt one pound of
formulated sugar,-no water,-stirring
constantly to keep from turning too
,rowp. When entirely melted, place the
.aucepan over another of boiling water.
Keep the water boiling, so that the liquid
,ugar will not get too thick. Take each
late upon skewer or new hat pin, dip
n the liquid and with the aid of another
nat pin place on a thinly buttered tin.
This is delicious CONNECTION for a
luncheon or afternoon tea.
STUFFED DATES.
For this confecticn select rich, glossy
la'es of the better quality; separate
hem, slit each with thin bladed PEN
knife and remove the pit. Prepare a
pound after this manner, then take part
II them the inferior looking ones) and
mash or chop them to pulp.
Next chop like quantity of English
walnut or hickory nut meats rather fine,
md mix the minced dates and walnut
:rumbs into dough-like consistency.
stuff each slitted date with this rich
mixture, using a tbree-tined steel fork
or the process. Another nice way is to
hop peanuts or almonds very fine, mix
hem with the white of an egg, little
ugar, and enough almond or vanilla to
flavor them, then press the paste into
the cavity made by removing the stone
rom the date. After this is done, roll
ZACH date in granulated sugar until well
coated.
II you wish to use them right away,
serve in a small glass dish. IT they are
to be kept until wanted, wrap each date
thus prepared in small sheet of wax.
paper (size four inches by six inches) and
twist the ends like molasses kiss papers.
they will keep for some time this way.
A Helpful Hint.