The Barre daily times. (Barre, Vt.) 1897-1959, 1915-10-04

sweeten If needed. Chill, heap in the
center of a glass dish and encircle with
a wreath OF whipped cream, sweetened
to taste and favored with vanilla.
Both figs and dates are frequently
served stuffed with nuts, then rolled in
graduated sugar; but among the novel
ties are figs stuffed with marshmallows.
The impressed or bag figs are also used
for this. Wash thoroughly, put in the
top OF a double boiler and let steam one
hour. Take out one at time, cut an
opening in the stem end and press in a
marshmallow. The heat causes the
marshmallow to swell, and in swelling
il enlarges the fig Roll in granulated
sugar. This is very dainty confection.
Another new idea is dates stuffed with
Neufchatel cheese. Make a cut the en-
tire length of the dates and remove the
stones. Fill the cavities thus made with
Neufchatel cheese. Serve with sailed or
unsweetened waters.
Another toothsome filling for dates is
equal portions of candied ginger and
nutmeats, finely chopped, and mixed to
a paste with fondant.
The little folks, as well as the older
members of the household. will enjoy
the breakfast cereal with keener relish
if varied occasionally by adding dates.
Use cereals made of fine wheat. Stone
some dates, cut into pieces and cook
with the cereal about five minutes be-
fore serving. Serve with sugar and
cream. Although this is considered
breakfast dish, it may fittingly be used
as simple dessert.
Date sandwich cookies are rich and
good. Clean, stone and split some dates.
Make rich cooky mixture of the fol-
lowing ingredients: One-half cupsul but
ter, one cupful sugar, two eggs, one-half
vanilla. two tablespoonfuls
milk, two and half cupfuls flour and
two tablespoonfuls of baking powder.
Roll out thin and spread with a layer
Of dates, cover with a thin LAYER of
dough-, sprinkle with graduated sugar
and press well together. Cut in squares
'r triangles. Bake in moderate oven.
To make date rolls, break off a por-
ion of the dough after ii is risen when
making Parker House rolls Roll in a
ong strip 10 one-fourth inch in thick
less, spread with melted butter, sprinkle
With chopped dates, roll up like Jelly
oil and cut in one-ineh pieces. Place
'ieces in a pan close together, fiat side
own, brush with milk and when well
isen bake in a hot oven.
For very rich date cake. using many
ggs, stone and clean one pound of dates;
ut one-fourth of them into strips and
eserye for decorations; cut the remain
er into small pieces. Finely chop one
alf pound of almonds without blaneh-
~ them. Beat the yolls of seven eggs
18th cupful Of sugar until thick and
mon colored, using a wire egg beater;
hen add in successive order the grated
nd Of one lemon, almonds and dates
liked with one cupful Of four and last
: the stiiily beaten whites of seven
ygs. Bake in a loaf in very moderate
ven. When cold, cover with boiled
osting and decorate with date strips.
Date pie is also very nice. Cook one
Ipful cleaned dates, one.half cupful wa
r and ne-fourth eupful sugar together
ltil the dates are soft; then add one
aspoonful of lemon juice and rub
rough a sieve. Beat one egg, add the
Ite paste. and gradually one cupfHl Of
u milk. Turn into half baked pastry
ell and finish baking in a moderate
en-.
A date pudding Of exceeding excellence
made thus. Clean, stone and chop one
Iund Of dates. Break one cupful Of
iglish walnuts into pieces Mix dates,
ilnuts, one-half cupful Of -four and one
aspoonful Of baking powder. Beat the
lites Of four eggs until stiff and dry.
en- gently iold in one-half cupful Of
gar. the beaten yolks, one-half tea
oonful Of vanilla aud the fruit and
4 mixture. Bake in q sheet or = loaf.
rye cold with sweetened whipped
am favored with vanilla.
10 make fruit waters. take equal por-
ms Of figs dates and any kind Of
tmoats and pass through a meat grind
knesd with the hands 10 form
ste and roll on a board wei dnedged
th confectionery sugar 20 about one
L inch in thickness. Cut in squares
circles, roll in sugar and pack between
.ers of paranine paper.
Dorothy Dexter.