H
n
o
o
o
*
o
o
X
COACHELLA VALLEY
RIVERSIDE COUNTY, CALIFORNIA
J0
DATE
COOK BOOK
Compiled by
MAY SOWLES METZLER
"Wo may live without poetry, music, and art;
We may live without conscience, and live without
heart ;
We may live without friends; we may live without
books;
But civilized man cannot live without cooks."
Owen Merridith.
PREFACE
AGRIC.
LIBRARY
It has been quite fitting that a date cook
book should originate in Coachella Valley, the
American home of the date.
I feel that the time is not far distant
when dates will be used universally both in
the fresh state and in various modes of cook-
ery.
In its use sugar is conserved, as will be
seen in the folio wing number of recipes which
need no sugar, and by others which require
a smaller amount than has before been used.
Although the compilation contains many
of the so called "fancy dishes/' a still larger
number of simple and wholesome rules may
be found in its pages.
Dates are a product which perhaps lend
themselves to a greater variety of uses than
any other one article of food, and, conse-
quently, I trust a book devoted exclusively
to their service will find favor with all those
who desire a more extended acquaintance
with this most delicious fruit. M. S. M.
Copyright, 1919
May Sowles Metzler
444208
FOOD VALUE OF THE DATE
In the arid regions of the old world dates
always have been an essential in the dietry, and
in some parts have been used even to a greater
extent than bread and potatoes here.
Owing to its compact form and almost total
availability as food the date is a natural tabloid
form of nourishment, and some kinds even out-
strip the much vaunted pre-digested foods
These latter dates contain sugar in a form im-
mediately available by the body through simple
absorption without being subjected to the diges-
tion that ordinary sugar undergoes.
Dates are at once "an enjoyable confection and
a substantial energy producer. They really
contain all the elements that a balanced diet
calls for, protein, fats, salts and carbohydrates
and all in available form for the human system
One pound of dates has a caloric value of
1,275, a calorie being the physiological heat unit
or unit of potential.
CHARLES BENNETT, M. D.
SOME OF THE WAYS DATES ARE USED
BY THE ARABS
Split date, remove seed and then fill cavity with un-
salted butter. This manner of eating the date has
been popular throughout the Arabic world for cen-
turies.
Another popular combination, and used by the mis-
sionaries as Avell as the Arabs, is called khabis, and is
a mixture of dates, butter and honey.
Sour or curdled milk in various forms is a constant
accompaniment of dates. It may be from this that we
i?ct our idea of the use of cottage cheese with dates.
Fresh milk, especially that of camels, is considered
a particularly fitting drink after a meal of dates.
In the Sindh desert of India, onions are considered
the proper accompaniment.
In districts where locusts or grasshoppers are ob-
tainable, these insects are roasted and pounded to a
paste, together with fresh dates.
Madquqeh, a date paste, made by pounding dates
with sesame oil, is used on their tasteless bread.
Dates are also used copked, the best being a plain
fry in plenty of butter; the date for this purpose should
be soft, and great care is needed to keep them from
burning; but if properly prepared, they rarely fail to
please the American palate.
Fresh dates are baked in the oven, sometimes basted
with butter.
Another standard Arab recipe is to chop up the dates,
and boil them in milk often with the addition of
chopped onions and a flour thickening.
There are also many ways in which dates are used
as beverages, and in the making of jams and preserves.
In the Sahara dates are added to meats, soups and
stews. Are used to make syrup which sells for ten
cents a quart.
Seeds are used in cookery after being softened with
milk, and are also made into bread.
PAUL B. POPENOE.
BREAD
Biscuits, Muffins, Rolls, Gems, Etc.
"Would you know how first he met her?
She was cutting bread and butter."
Goethe.
Bran Bread
1 cup white flour ^4 cup shortening, melted
1 cup wholewheat flour 1 egg beaten light
1% cups bran l 1 ^ cups milk
i.o cup molasses mix with l /% 6 teaspoonfuls baking powder
teaspoon soda 1 large cup dates, with seeds
1 teaspoonful salt removed
Mix all together, put in small bread pau and bake
about 1*4 hours.
MRS. B. A. TEAGLE,
Coachella, Cal.
Corn Bread
1 cup cornmeal * teaspoon salt
1 cup white flour Scant cup milk
4 teaspoons baking powder 2 eggs
2 tablespoons sugar *4 cup melted butter or any
% cup chopped dates kind of shortening
Mix and sift dry ingredients. Add milk slowly, egg
well beaten, and butter. Lastly add dates, and bake
in a greased shallow pan in a quick oven.
Date Bread
2 cups chopped dates 1 egg
4 cups flour % cup sugar
One cup means } pint. Cup, tablespoon and teaspoon all
mean level measurements.
10 DATE COOK BOOK
2 cups milk 4 teaspoons baking powder
1 teaspoon salt
Sift dry ingredients, add egg well beaten, dates and
milk. Mix well together, let stand twenty-five or thirty
minutes and bake in a moderate oven for forty-five
minutes.
MRS. PEARL HAWKINS,
Taft, Cal.
Date Bread (with yeast)
1 cup warm left-over cereal 2 tablespoons shortening
3 tablespoons brown sugar *4 cake yeast or a small
A little salt amount liquid yeast
Flour ^4 cup warm water
Mix cereal, sugar, salt and shortening, add yeast cake
dissolved in the warm water, and flour to knead. Let
rise over night. In the morning when kneading, work
in 1/2 cup English walnut meats and Vs cup of dates both
cut in small pieces. Shape in a loaf, let rise, and bake
in a moderate oven. This bread is very good for sand-
wiches.
Steamed Brown Bread
2 cups yellow corn meal 1 cup very dark molasses
1 cup rye or Graham flour 1% pints warm water
1 teaspoonful salt 1 cup raisins
1 teaspoonful soda 1 cup dates, chopped
Put in a greased mould, and steam two or three
hours, either on stove or in fireless cooker.
MRS. A. O. HAYWAED,
Thermal, Cal.
Steamed Date Bread
Into a bowl put I 1 /-, cups corn- 2 cups dates which have been
meal steamed and rubbed through
1 cup rye meal a sieve
% cup flour 1 teaspoon salt
1 teaspoonful baking powder 1 teaspoon soda
1 cup each milk and water % cup syrup
DATE COOK BOOK 11
Pour into a large well greased mould, cover and
steam 5 hours. May be cooked in a fireless cooker, or
if steamed in smaller moulds, will not require as long a
steaming.
MRS. A. A. ALLEN,
Coaehella, Cal.
Steamed Date Bread No. 2
1 cup rye meal 2 cups thick sour milk
1 cup corn meal % cup molasses
1 cup barley flour 1 cup dates
2 teaspoons soda 2 tablespoons melted Crisco
1 tablespoon salt
Sift together the meal, flour, soda and salt ; add sour
milk, molasses and Crisco, and mix thoroughly. Grease
three 1-lb. baking powder cans; put in some dates cut
in pieces, then dough; add more pieces of dates, then
dough, and alternate with dates and dough till all are
used. Set to steam with cold water, that the mixture
may rise before cooking Steam three hours The
water must not stop boiling for at least two hours
JANET McKENZIE HILL.
Sweet Date Bread
% cup shortening 1 teaspoonful of soda dis-
i^> cup sugar solved in a little of the
% cup molasses milk
1 cup sour milk or buttermilk 1 cup white flour
2 eggs 3^2 cups Graham flour
1 pound of dates, cut in
thirds
Spices to taste. Bake in a loaf.
MES. C. E. KETTLE,
Coaehella, Cal.
White Date Loaf
3 cups flour 1 teaspoonful salt
3 cups chopped dates 3 tablespoons baking powder
1 cup chopped nuts 1 tablespoon shortening
2 cups milk
12 DATE COOK BOOK
Mix well, put iii a bread pan and bake 1 hour.
MRS. A. O. HAYWARD,
Thermal, Cal.
Biscuits
Put 2 cups flour in a pan, and work into it *4 cup
shortening, 1 teaspoonful salt, 5 tcaspoonfuls baking
powder, and y 2 cup cut dates. \A 7 et with 1 cup rich
sweet milk, and if more flour is needed, add until just
stiff enough to handle. Koll to the usual thickness, and
bake in a quick oven.
Buns
1 cup scalded milk % teaspoon salt
% cup butter ^ cup dates stoned and cut
% cup sugar in pieces
1 yeast cake dissolved in ^4 1 teaspoon lemon extract
cup hike warm water Flour
Add 1/2 cup sugar and salt to milk; Avlien lukewarm
add dissolved yeast cake and I ] /M cups flour; cover, and
let rise until light ; add butter, remaining sugar, dates
lemon and flour to make a dough; let rise, shape like
biscuits, let rise again and bake. If wanted glazed,
brush over with beaten egg before baking.
MRS. F. M. FARMER,
Date Bran Muffins
2 eups bran 3 tablespoons molasses
1 cup flour 1^4 to 1^/2 cups sour milk
1 teaspoon soda 1 cup chopped dates
y cup butter
]\Iix dry ingredients, rub in the butter with the tips
of fingers, add molasses and sour milk and the chopped
dates first rolled in flour. Put into hot muffin tins, and
bake in hot oven. 1 unbeaten egg stirred in thoroughly
at the last improves it greatly. Sweet milk may be
used, with 3 teaspoons baking powder, instead of sour
milk. MRS. E. E. COOK,
indio, Cal.
_ DATE COOK BOOK 13
Date Muffins
% cup butter or crisco % cup of milk
% cup sugar 2 cups flour
1 egg, well beaten 4 teaspoons baking powder
y s cup dates cut into bits
Add dates last, and beat well. Put in well greased
muffin pans, and bake twenty-five minutes.
MES. J. G. NUSBAUM,
Coaehella, Cal.
Date Muffins No. 2
2 tablespoons shortening 3 teaspoons baking powder
2 tablespoons sugar 1 teaspoon salt
1 cup milk i/-! pound dates
1% cups flour
Melt shortening and add sugar. Beat until well
mixed. Add milk and flour, baking powder and salt
which have been sifted together. Add dates which
have been pitted and cut fine. Bake in greased tins in
hot oven about twenty-five minutes.
MES. T. M. MILLEE,
Fruit Corn Muffins
I 1 --- cups yellow cornmeal 1 tablespoon shortening
Vz eu P white flour 2 eggs (1 may be used when
1 teaspoon salt scarce)
2 teaspoons baking powder 2 cups sour milk
1 cup semi-dry dates, cut fine
Pans must be well heated, and greased with 1 table-
spoon shortening. Bake in muffin pans in a hot oven
for twenty minutes.
MRS. C. W. HYDE,
Coachella, Cal.
Economy Griddle Cakes
iy* cups sour milk or buttermilk ; thin with i/., cup
sweet milk, and stir in i/o teaspoon soda, 1 teaspoon
salt, 1 egg well beaten, 1 cup fine bread crumbs, which
have been put through the sifter, */> cup cornmeal and
14 DATE COOK BOOK
enough flour to make the right thickness for cooking on
a griddle in the usual way. Lastly add a few ground
dates. M. S. METZLEE.
Waffles
1% cups thick sour milk About 2 cups flour (just white
1/2 cup sweet milk flour may be used or it may
3 tablespoons shortening, or be mixed with any other
thick sour cream kind, such as Graham)
% teaspoons soda 2 eggs beaten separately
1 teaspoon salt 1 teaspoon baking powder
% cup ground dates
Sift flour, salt and baking powder in a bowl, add milk
in which soda has been dissolved, yolk of egg, shorten-
ing, dates and egg whites. Cook in hot well greased
waffle irons. Serve with butter and syrup.
MES. V. E. METZLEE,
Coachella, Gal.
Southern Waff les
1% cups corn meal mush % teaspoon salt
l 1 /^ cups milk 2 eggs
*4 cup ground dates 3 tablespoons shortening
3 teaspoons baking powder 3 cups flour
Add milk to mush, then dry ingredients, mixed, yolks
of eggs, shortening and w r hites of eggs beaten stiff. Cook
in waffle irons.
Schnecken
1 pound of bread dough, add 2 eggs, % cup butter.
Mix well and add flour to stiffen. Roll thin, and spread
with melted butter, cinnamon, currants, chopped dates,
sugar and a little citron. Roll, cut and place in a bak-
ing pan. Let rise till very light, then put a small piece
of butter on each, and sprinkle with a little powdered
sugar. Just before putting in the oven, pour a very
little boiling water about the cakes. Bake in a mod-
erate oven in a well greased pan.
MES. J. A. LEHEITTEE,
Gunnison, Colo.
EI PUDDINGS B
"One thing is always sure to please,
Just give him puddings such as these."
Apple Pudding
Wash and soak y 2 pound dried apples (fresh ones
may be used). Stone a /4 pound of dates and cut each
one in thirds. Put fruit in saucepan with 1 tablespoon
of butter, half a cup of brown sugar and 1 teaspoon
ground cinnamon. Stew slowly till tender. Turn out
to cool. Sift y<> pound of flour into a basin, cut into it
4 tablespoons butter, add 2 tablespoons sugar, 1 tea-
spoonful baking powder and P/2 teaspoonfuls ground
cinnamon. Make into a stiff paste with the beaten
yolk of 1 egg and a little milk. Divide into one large
and one small piece. Roll out and line a pudding dish
with large piece of dough, put in fruit and cover with
small piece of dough. Bake in a moderate oven for
three-quarters of an hour. Cool and cover with
meringue. MBS. M. McLEISH,
Riverside, Cal.
Bird's Nest Pudding (no sugar)
Put 1 cup seeded dates in the bottom of a baking dish
2 eggs beaten separately
% cup milk
1 cup flour with which sift 2 teaspoons baking powder
I tablespoon melted butter
i-l teaspoon salt
1 cup flour
Pour batter over dates and bake. Serve with cream
MISS ALBEETA METZLEE.
One cup means J /_ pint. Cup, tablespoon and teaspoon all
mean level measurements.
16 DATE COOK BOOK
Boiled Rice and Date Pudding
1 cup rice 2 cups sugar
2 quarts hot water 2 cups water
1 tablespoon salt 1 cup cut dates
Wash rice and add slowly to 2 quarts boiling water
to which has been added 1 tablespoon salt. Boil about
thirty minutes, or until soft. Drain in a coarse strainer
pour through it some hot water, and let stand in a warm
place to dry off. Mix stoned and cut dates with rice
and mould. Serve with a syrup made from the 2 cups
sugar and 2 cups water. This amount will make a
large pudding. MRS. F. W. Z ABLER,
Coachella, Cal.
Bread Pudding (no sugar)
2 heaping cups stale or fresh 1 egg, beaten
bread, cut in dice 1 teaspoon vanilla
1 heaping cup dates (% Ib.) 2 teaspoons baking powder
1% cups thin cream (% pint) % cup blanched almonds, cut
or not as you please
Mix well, and cook in a double boiler forty minutes.
MRS. B. A. TEAGLE,
Coachella, Cal.
New Brown Betty (with dates)
Grease a pudding dish, and put in it alternate layers
of bread crumbs and tart apples and dates mixed. Make
enough layers to nearly fill dish, having bread crumbs
for first and last layers. Pour hot water on to moisten,
f**t with bits of butter and bake. Serve with cream and
sugar or a good pudding sauce.
Boiled Carrot Pudding
1 pound of grated carrots % pound of either raisins or
3/4 pound chopped suet currants
1/2 pound dates 8 tablespoons flour
4 tablespoons sugar Spices to suit taste
J'ut in a greased pudding bag, tie, allowing room to
DATE COOK BOOK 17
swell, and boil 4 hours; then put in oven for a few
minutes to dry. Serve with * * Hard Sauce, ' ' or any good
pudding sauce.
Carrot Pudding
1 cup grated raw potato 1 cup chopped dates
1 cup grated raw carrot !}> cups flour
1 cup chopped suet %, cup sugar
1 cup raisins
1 teaspoon each of soda, salt and allspice; soda dissolved in 2
tablespoons milk.
Steam 3 1 /? hours and serve with "Brown Sauce. "
MRS. L. H. KILLEY,
Coaehella, Cal.
Chocolate Pudding
1 cup bread crumbs boiled in 4 tablespoons melted chocolate
1 quart milk % cup cut dates
^ cup sugar }4 cup nuts
Yolks of 2 eggs
Bake till set, then use well beaten whites with a little
Migar for frosting. Brown in oven.
Date and Nut Pudding
1 cup chopped dates 4 tablespoons cracker crumbs
1 cup nut meats 3 tablespoons sweet milk
1 cup sugar 1 teaspoon baking powder
2 eggs
Steam l 1 /^ hours, either in one dish or individual
moulds, and serve with whipped cream or ice cream
MRS. E. PALMEE,
Mecca, Cal.
Date Pudding No. 1
y 2 pound of dates % teaspoon soda
3 tablespoons butter % teaspoon salt
l /z cup of molasses } teaspoon cloves
% cup sweet milk % teaspoon nutmeg
1% cups flour % teaspoon allspice
Stone dates, and cut in small pieces. Melt butter
18 DATE COOK BOOK
add molasses and milk. Mix dry ingredients together
and sift. Add to liquid. Lastly stir in dates. Turn in
a buttered mould, and steam li/o hours. Serve with any
good pudding sauce. MRS. G. J. SHOENHAIR,
Hollywood, Gal.
Date Pudding No. 2
Mix 2 cups bread crumbs, 1 cup flour and l 1 /^ cups
chopped suet, 2 cups dates, cut in pieces, !/(> cup sugar
!/o teaspoon salt, 4 teaspoons baking powder. Mix well
and add 2 eggs beaten in Y /\ cup milk. Put into a well
greased mould and steam three or more hours. More
steaming makes it darker and better. Serve hot with
cream or sweet sauce. Makes a good Christmas pud-
ding, or to serve at any time in place of plum pudding
MRS. V. E. METZLER,
Coachella, Gal.
Date Pudding No. 3
1 cup molasses 4 teaspoons baking powder
1 cup milk y 2 teaspoon salt
% cup butter ^ teaspoon cloves
3 cups flour (use part barley */ 2 teaspoon allspice
flour) * teaspoon nutmeg
% pound dates, cut in pieces
Melt butter and add to molasses and milk. Sift to-
gether the Hour, baking powder, salt and spices and add
to milk and molasses. Add dates. Put in a buttered
mould, and steam 2V> hours. Serve with pudding sauce.
MRS. T. M. MILLER,
Date and Rice Dumplings (no sugar)
Use small squares of cheesecloth. Place one at n
time on a plate, and cover center with about % cup of
pivviously boiled rice. On this put 1 -tablespoon of cut
up dates. Bring rice up around the dates, shape round
in the cheesecloth, tie close to the rice and plunge in
DATE COOK BOOK J19
boiling water for twenty minutes. Remove cloth, and
serve with a little jelly on top and cream around it. A
very nutritious dish.
Bate Soufle
1 cup stoned dates ground fine, % cup powdered sugar
yolks of 3 eggs, beaten till light. Beat all together
until very light, then fold in carefully the well beaten
whites of 3 eggs. Turn into a baking dish, buttered
and dusted with powdered sugar, and bake in a hot
oven until well puffed and brown. Serve immediately.
Fruit Suet Pudding
3 cups flour, level teaspoon salt, 2 teaspoons baking
powder, 1 teacup finely chopped suet. Mix well to-
gether and add water to make dough like pie crust
Roll %-inch thick. Spread with chopped cooking
apples and dates. Roll, and steam 3 hours. Serve with
a sweet pudding sauce or cream and sugar.
MRS. J. H. BLOCK,
Denver, Colo.
Hard Time Date Pudding
Soak about 2 cups stale bread in hot water for half
an hour, then squeeze the water from it through a
strainer. Mix with it y% pound stoned and cup dates
Grease a pie pan and put the above mixture in it, shap-
ing nicely to the pan. Now take 1 egg, beat well, add
*/2 CU P niilk and 1 tablespoon sugar. Pour over the
bread and dates, and add a little grated nutmeg on top
Can be used hot or cold, with any preferred sauce.
MRS. H. T. FOTHERGILL,
Coachella, Cal.
Oatmeal Betty
2 cups cooked oatmeal */ teaspoon cinnamon
4 cups apples cut small '- cup syrup
20 DATE COOK BOOK
y 2 cup dates Vt cup sugar
Mix and bake for one-half hour. Serve with cream
Oatmeal Date Pudding (war-time recipe)
Z*/2 cups boiling water 1 cup rolled oats
1 tablespoon crisco ^ cup maple syrup
% teaspoon salt 1 egg beaten light
1 cup dates cut in small pieces
Have water boiling rapidly. Stir in crisco, salt and
oats, and continue to stir while cooking rapidly 5 min-
utes. Cook in double boiler 1 hour; add syrup, dates
and beaten eggs, and bake in a baking dish about
thirty minutes. JANET McKENZIE HILL.
Quick Graham Pudding (no sugar)
Boil 1 quart of water, add 1 tea spoonful salt and drop
in slowly, stirring constantly enough Graham flour to
make a moderately thick mush. Continue cooking and
stirring occasionally for about half an hour. A few
minutes before removing from the fire, add 1 cup stoned
and cut-up dates. Serve hot with cream.
Rice Pudding a la Hoover
Wash 1 cup rice, drain and add to 2 cups hot water,
Vi teaspoon salt. Steam 45 minutes. Add J /4 cup
brown sugar, */ 2 package dates, cut, and 1 cup scalded
milk, and steam 15 minutes longer.
"DELINEATOB."
Rice Pudding (without sugar or eggs)
6 tablespoons of rice 1 teaspoon salt
2 quarts milk and 2 table- 1 cup dates, stoned and cut in
spoons thick sweet cream small pieces
Bake very slowly for three hours. Serve with cream.
Makes a large pudding.
MBS. J. W. BOCKEKKLLKH,
Gunnison, Colo.
DATE COOK BOOK 21
Roly-Poly Apple and Date Pudding
Pare, core and slice cooking apples, and stone and
halve a few dates. Make a rich biscuit dough. Roll out
not quite half an inch thick, lay the fruit on the paste,
bring edges together, wrap in a pudding cloth, which
has been well floured, tie up and plunge into boiling
water, and boil two hours. Serve with sweet sauce. In
tying bag, leave room to swell.
MRS. J. BENSON,
Clifton, Colo.
Seven Cup Pudding
1 cup grated br.ad 1 cup flour
1 cup sugar 1 cup chopped suet
1 cup milk 1 teaspoon cinnamon
1 cup currants or raisins Vz teaspoon soda
1 cup dates 1 egg
Mix all dry ingredients together, then add milk
Steam two hours. Serve with "Easily made pudding
sauce." MRS. JAS. WILLIAMSON,
Byrnfoot Hill, Ayrshire, Scotland.
Simple Fruit Pudding
Beat yolks of 2 eggs with l /4 cup sugar, until light
add 1 tablespoonful softened butter and y 2 cup milk.
Sift together 1 cup flour, a little salt and 2 teaspoonfuls
baking powder; stir this in, then fold in the well beaten
whites, and 1 cup cut dates. Turn in individual cups
and steam one hour. Serve with "Yellow Sauce" or
"Chocolate Sauce."
MRS. V. E. METZLER.
Steamed Chocolate Pudding
Beat the yolks of 3 eggs till lemon colored and thick
Add gradually V> cup sugar and continue the beating,
add 3 tablespoons sweet milk and 1 cupful of flour and
beat until smooth. Add VL* CII P chopped dates. Lastly
add the well beeaten whites of those eggs and 2 tea-
22 DATE COOK BOOK
spoonfuls baking powder. Turn into greased cups, fill-
ing half full, and steam twenty minutes. Serve with a
vanilla flavored pudding sauce. "One Egg Sauce"
would be good with this pudding.
Steamed Date Pudding (brought from Scotland)
*4 pound of bread crumbs % teaspoon soda
% pound flour } pound dates cut in small
Vt pound sugar pieces
Vi pound finely chopped suet 1 egg
Mix all dry ingredients together, beat egg and stir
in, and add enough milk to make a thick batter. Pour
into a buttered mould and cover with buttered paper
Steam for three hours. Serve with any sweet pudding
sauce. MBS. H. T. FOTHEKGILL,
Coaehella, Cnl.
Steamed Date Pudding
1 cup dates 1 egg
1 cup sweet milk % teaspoon salt
2 cups Graham flour 2 teaspoons baking powder
1 teaspoon each of cinnamon, cloves and nutmeg
Mix well and steam 3 hours. Serve with "Date
Sauce,"
Steamed Indian Pudding
Put in a sifter i^> cup Indian meal, y 2 cup flour, 1 tea-
spoon salt and 1 teasponful soda. Sift three times.
Mix y% cup suet, i/o cup molasses and add y% cup sour
milk. Gradually add dry ingredients to this mixture
and beat well all together. Add 1 cup dates, well
floured. Butter mould and steam two hours or more
then place in the oven until dry outside.
MISS E. METZLER,
Kansas City, Mo.
PUDDING SAUCES
"Hunger is the best sauce. "
Brown Sauce
1 cup sugar butter the size of a small egg
1 tablespoon of flour
Set on the stove and brown, being careful not to burn.
Add 1^2 cups of water, stirring constantly, and boil.
Flavor with vanilla. MRS. L. H. KILLEY,
Coachella, Calif.
Chocolate Sauce
2 cups of milk 2 tablespoons hot water
l l /2 tablespoons cornstareh 2 eggs
2 squares Baker's chocolate % cup powdered sugar
4 tablespoons powdered sugar 1 teaspoon vanilla
Scald 1% cups milk, add cornstareh diluted with re-
maining milk, and cook 8 minutes in a double boiler;
melt chocolate over hot water, add 4 tablespoons sugar
and hot water, stir until smooth, then add to cooked
mixture ; beat whites of eggs until stiff ; add gradually
powdered sugar and continue beating, then add un-
beaten yolks, and stir into cooked mixture, cook 1 min-
ute, acid vanilla, and cool before serving.
MRS. FANNIE M. FARMER.
Cream Sauce
1 cup whipping cream J ^ teaspoon vanilla
H cup powdered sugar
Beat cream until stiff, then add sugar and vanilla.
One cup means * pint. Cup, tablespoon and teaspoon all
mean level measurements.
24 DATE COOK BOOK
Date Sauce
1 cup dates chopped fine % cup hot water
^4 cup sugar Butter the size of an egg
1 egg
Mix all together, and boil a little.
An Easily Made Pudding- Sauce
Mix 1 tablespoonful flour with l /2 cup sugar. Add %
pint boiling water. Boil a moment, and pour while hot
over 1 egg well beaten. Season with lemon or vanilla.
Hard Sauce
1 cup powdered sugar % teaspoon each of lemon
% cup butter and vanilla
Cream butter, add sugar, then flavoring.
One Egg Sauce
Yolk of 1 egg I cup sugar
Vz cup butter 2 tablespoons cornstareh
Pour over this 1 pint boiling water. Stir and cook till
it thickens, then add 1 tablespoon vinegar, 1 dessertspoon
vanilla. Pour over the well beaten white of 1 egg.
MBS. M. A. LAWRENCE,
Gunnison, Colorado.
Vanilla Sauce
Beat yolks of 4 eggs,- add 4 tablespoons sugar and 1 pint
milk. Allow to come to a boil, stirring continually. Remove
from the stove, and add % teaspoonful vanilla.
Yellow Sauce
Beat the yolks of 2 eggs until thick, and add gradually
l /2 cup powdered sugar.
Beat the whites of 2 eggs until stiff, and add gradually
l /2 cup powdered sugar.
Combine the two mixtures, and flavor with vanilla.
Add a pinch of salt.
COLD DESSERTS
An't please your Honour/' quote the peasant,
This same dessert is very pleasant." Pope.
Baked Apples
Take the ceres out of good cooking apples, and fill the
openings with finely chopped dates.
Bake, after adding a little water, and serve, either hot
or cold, with cream and a little sugar.
MRS. HUGH PROCTOR,
Coachella, Calif.
Boiled Custard (no sugar)
l / 2 pound dates cut in small pieces.
Add 1 pint of milk and a pinch of salt.
Cook in a double boiler till thick. This will require
nearly an hour.
Cereal Custard Pudding (no sugar)
1 cupful of left over cooked A sprinkling of salt
cereal Dates
1 tablespoon of corn syrup
1 cupful of milk 1 egg
Mix the beaten egg, milk, syrup and salt; combine
with the cereal ; add the dates, and bake as a custard.
LADIES' HOME JOURNAL.
Cocoanut and Date Pudding (no sugar)
1 cup dessicated coeoanut 1 egg
% pound of dates 1 pint of milk
Stone dates, and then fill a shallow pudding dish with
;lt^rnate layers of cocoanut and dates; beat the egg well,
One cup means % pint. Cup, tablespoon and teaspoon all
level measurements.
26 DATE COOK BOOK
adding milk, and pour this over the contents of the dish.
Bake in a moderate oven till a nice brown.
MRS. H. T. FOTHERGILL,
Coachella, Calif.
Dainty Sponge Fruit
(A most delicious and light pudding, especially for children.)
1 egg, its weight in granulated sugar, and three quarters
its weight in flour, 1 teaspoonful baking powder.
Beat egg, add sugar and then beat again; next grad-
ually stir in the flour and baking powder ; add 1 dessert-
spoon of milk, and beat well for three or four minutes.
Pour into a well greased baking tin, and bake in a quick
oven for twenty minutes. Serve hot or cold with "stewed
Dates." MRS. H. T. FOTHERGILL,
Coachella, Calif.
Date Bavarian Cream (no sugar)
1 pint whipping cream 1 envelope gelatine
1 cup milk 1 cup ground dates
Soak gelatine in ^ the milk, whip cream stiff; boil
remaining milk and add gelatine. Let cool, then beat
till it begins to thicken ; stir in whipped cream, mix well
and pour into a mould. Serve with whipped cream
heaped around.
Date Blanc-Mange (no sugar)
I 1 /., pints of milk y 2 teaspoon salt
l^fc tablespoons corn or maple 3 tablespoons of cornstarch
syrup y 2 teaspoon vanilla
12 seeded dates, cut up small
Mix the cornstareh with 14 cup milk. Heat the re-
maining milk in a double boiler, add cornstarch, syrup,
dates and salt, and stir until thick. Cover and cook for
twenty minutes.
Add the vanilla, and pour into a dish to cool.
five people. MRS. B. E. ROBERTSON,
Coachella, Calif.
DATE COOK BOOK 27
Date Custard (without sugar)
Scald % cup of stoned and chopped dates with "2 cups of
milk. Let cool, then add 2 beaten eggs and a pinch of salt.
Pour into greased custard cups, set in a pan of hot
water and bake gently till custard is firm.
Date Delight (no sugar)
2 tablespoons of nut butter 1 pint of milk
2 tablespoons of coriistarch 2 eggs
3 tablespoons of honey 1 cup of chopped dates
A few grains of salt
Melt the butter; stir in the cornstarch and the honey,
add the milk and the salt. Cook in a double boiler for
twenty minutes ; add the yolks of the eggs, and cook for
five minutes. Remove from the fire; add to this the
beaten whites of the eggs and the dates. Place in cus-
tard cups for individual serving.
LADIES' HOME JOURNAL.
Date Farina Cups (no sugar)
To 1 pint of milk, add % teaspoonful of salt and % cup
of cut up dates.
When boiling hot, add 6 tablespoons of farina, stirring con-
tinually.
Cook until very thick, and flavor with 1 teaspoon lemon
extract. Pour into individual cups. When cold, turn
out, and serve with lemon flavored custard sauce, and
sprinkle thickly with chopped, blanched almonds.
Date Jelly
Three-quarter pound of dates. Stone, and boil in a
little more than 1 quart of water. Strain through a fine
strainer, rubbing through with a wooden spoon.
Boil syrup, adding as it thickens 3 tablespoons sugar,
1 ounce of gelatine, 1 wine glass of sherry, (fruit juice
may be used) a little lemon juice and the grated rind.
Pour into a wetted mould, and garnish with shredded
almonds. MRS. R. H. POSTLETHWAITE,
Coachella, Calif.
DATE COOK BOOK
Date Pudding
(A sugarless pudding which uses both syrup and sweet fruit)
2 cups milk 3 tablespoons cornstareh
% cup corn or maple syrup }4 teaspoon salt
y cup seeded dates cut up 1 teaspoon vanilla
small
Mix the cornstareh with % cup milk. Heat the re-
maining' milk in a double boiler. Add cornstareh, syrup,
dates and salt : stir until thick. Cover and cook twenty
minutes. Add the vanilla, and pour into a dish to cool.
Prunes are good in place of dates. Serves five people.
UNITED STATES FOOD LEAFLET NO. 15.
Date Whip
1 pound elates y cup sugar (powdered)
1 pint whipping cream 1 teaspoonful vanilla
1 cup Eng. walnut meats
Stone dates and cut in small pieces. Cut nuts in
small pieces. Whip cream until stiff, add nuts, sugar
and dates. Flavor, chill and serve.
MRS. G. J. SHOENHAIR,
Hollywood, Calif.
Divinity Pudding
9 tablespoons of rolled cracker J /l> pound dates (latter two in-
crumbs gradients chopped, but not
2 teaspoons baking powder fine)
2 cups sugar 6 eggs beaten separately,
2 cups English walnut meats whites added last
Pour batter into a pan, and have it not more than 2
inches thick. Bake in a slow oven thirty minutes. Cut
in squares, and serve with whipped cream.
MRS. G. J. SHOENHAIR,
Hollywood, Calif.
Floating Island
1 pint of milk 12 eggs
Vz cup of chopped dates 1 scant tablespoon eornstarch
Put dates and milk in a double boiler and beat. Add
DATE COOK BOOK 29
cornstarch. mixed smooth with a little milk, and the
yolks of eggs well beaten. As soon as the custard thick-
ens, pour into a dish. Beat the whites stiffly, add a
little sugar and orange flavoring, and drop in small
portions on the custard. On the top of each "Island"
put a half date. Serve verv cold.
MRS. V. E. METZLEB.
Fruit Compote
3 oranges, cut fine 1 cup fresh dates, cut
4 bananas, cut thin 1 cup walnuts
1 cup inalaga grapes, cut Juice of 1 lemon
Sprinkle with sugar and */2 teaspoon cinnamon, and
add whipped cream on top.
Harlequin
Cut marshinallows, and put a layer in the bottom of a sher-
bet glass, then a layer of coarsely chopped walnuts, a layer
of fresh cut dates and lastly pineapple, cut in dice. The pine-
apple must fill the dish. Place whipped cream on top with
a cherry.
Marshmallow Pudding"
One tablespoon gelatine dissolved in a little cold water.
Boil 1 cup sugar and % cup water till it forms a soft
ball when tried in cold water, add gelatine and stir just
enough to mix it with syrup.
Beat the whites of 4 eggs to a stiff froth, add a pinch
of salt, then pour over them slowly, beating continually,
the hot syrup. Continue beating for some time, or until
mixture begins to thicken ; then pour in a mould. Chill,
and serve with whipped cream sprinkled with chopped
dates.
Part of the pudding may be colored if liked, either
with the pink tablet or chocolate. May be moulded in
individual moulds, or one large one.
MRS. A. O. HAYWARD,
Thermal, Calif.
30 DATE COOK BOOK
Orange and Date Jelly
Simmer together 1^ pints water, the juice of 1 lemon, the
grated rind of 2 oranges, % dozen dates and a little nutmeg.
Soak 1 tablespoon of gelatine in 1 cup sweet cider, and when
the water and fruit boils, add this with 1 cup sugar and the
juice of 2 oranges.
Stir, and strain, but keep warm, except one table-
spoon, which cool at once, and use in placing quarters
and halves of dates around the edge of a mould set di-
rectly on ice.
After these are firm, add more jelly and fruit in lay-
ers. Turn out when stiff, and surround with whipped
cream.
Sweet Fruit Pudding-
Heat 1 pint of milk.
Wet 6 level tablespoons cornstarch with a little cold
milk. Stir this into the boiling milk, and cook until
smooth.
Beat the whites of 4 eggs until stiff, add y clip sugar,
then beat into the pudding.
Stir well over the fire two minutes, then add 1 cup
of dessicated coccanut, or half a fresh one, and 1 cup
seeded and chopped dates. 1 teaspoonful vanilla.
Put in a mould, and let chill, and serve with ''Vanilla
Sauce." MISS ALBEETA METZLEE.
Tapioca Pudding (no sugar)
Soak 3 tablespoons tapioca in a little water till soft. Boil
IVa pints milk and add tapioca. Put in the well beaten yolks
of 3 e ggs and 1 tablespoon cornstarch mixed with a little milk.
Add % cup cut dates.
Let it just come to a boil, then pour into a dish to
cool. Beat the whites of the eggs to a stiff froth, stir in
'<\ little powdered sugar, and put on the top of cream.
DATE COOK BOOK 31
Date Parfait
1 pint of whipping cream 3 tablespoons water
4 eggs y* pound ground dates,
'4 cup sugar weighed after grinding
Boil sugar and water in a small dish until it just begins
to "spin a thread", then pour over the well beaten eggs,
beating continually. Let cool. Whip the cream, add
dates, and, with a fork, mix them well through the
cream, add the egg and syrup and- pour in a mould.
Pack in ice and salt, and freeze about four hours. If
small moulds are used (baking powder cans are good)
not as long a time is required for freezing. Dip a nar-
row strip of muslin in melted grease, and stretch tightly
around where the can and lid join to insure keeping
salty water out. MRS. V. E. METZLEK,
Coachella, Calif.
Ice Cream
1 quart thin cream l 1 /^ teaspoons vanilla
H cup sugar 2 cups dates
Stone and grind the dates, let them soak a few hours
in the cream, then add sugar and flavoring and freeze
in the usual way.
Tutti Fniita Ice Cream
2 cups milk % cup sugar
Yolks 5 eggs y 2 teaspoon salt
2i cups thin cream 1 tablespoon vanilla
1% cups fruit cut in small pieces
Make a custard of first four ingredients, strain, and
cool. Add the cream and flavoring, then freeze to the
consistency of mush, add the fruit, and continue
freezing.
May be served this way. or put in a mould, packed in
s,-ilt and ice and let stand 2 hours, then slice.
For fruit, use candied cherries, dates, pineapple, figs,
sultana raisins and citron, all, or a part of them.
CONFECTIONS
Sweets to the Sweet :
Bon-Bon Cream
5 pounds of sugar 1% pints water
6 drops acetic acid
Put sugar and water in a kettle, and set on a hot stove,
stir till well dissolved. Just before it boils splash it up
on the sides of the kettle to wash down the undissolved
sugar, then wipe sides of the kettle with a damp cloth.
Now put in acid, and cover and steam for a few minutes.
Remove cover, and put in the thermometer, and cook
to 240 degrees. Pour out and cool quickly. When per-
fectly cold, work it, and set away with a cloth over it
wrung out of cold water.
Do not stir after it begins to boil.
Do not jar or move the kettle while the syrup is
cooking.
Do not grease the platter or slab on which the fondant
is poured. Never put the scrapings with the main part,
and do not move while cooling. Nice to use alone, or
with, other combinations to stuff dates.
Chocolate Dainties
Put through a meat chopper ^2 cup each of dates, figs
and nut meats. Add 1 tablespoon orange juice and a lit-
tle grated orange peel, and 1 square of melted, sweet-
ened chocolate.
Mould in balls, and roll in chopped nuts or granulated
sugar. This mixture may be packed in an oiled tin, put
under a weight until firm, then cut in any shape desired.
One cup means 1-2 pint. Cup, tablespoon and teaspoon all
mean level measurements.
DATE COOK BOOK 33
Chocolate Dates
Remove the seed from dates, roll them up and coat
with chocolate. Or, stuff these dates with chopped hick-
ory nut meats. Press firmly together and coat with choc-
olate. They are very fine.
Use confectioner's " Coating Chocolate," either sweet
or hitter, which is preferred. If you cannot procure the
coating chocolate, use the regular baking chocolate, and,
after it is melted, add enough XXXX sugar to sweeten.
"THE ART OF HOME CANDY MAKING/'
Chocolate Dominoes
Vz cup pecan meats Grated rind of 1 orange
1 o cup English walnut meats 1 tablespoon orange juice
*/& cup figs 1 square chocolate
'L' cup dates
Mix nuts and fruit, and put through a food chopper.
Wet with the orange juice, mix in the grated rind, and
roll in a ball. Lay on a baking board, which has been
covered with sifted confectioner's sugar, and roll y 2 inch
thick. Cut in shapes the size of a domino, and spread
with melted chocolate. On top lay little rounds cut from
blanched almonds to imitate dominoes.
MRS. I. G. CURTIS.
Thermal, Calif.
Date Balls
Put stoned dates through a meat chopper, roll in balls,
and then in ground nut meats.
MRS. A. O. HAYWARD,
Thermal, Calif.
Date Brittle
2 pounds sugar Dates
1 _. pound glucose Vanilla extract
% pint water
Put the sugar, glucose and water in a kettle and stir
until it commences to boil. Wash down the sides of the
34 DATE COOK BOOK
kettle and steam. Put in the thermometer and cook to
275 or 280. Flavor with vanilla. Stir lightly because
the syrup may turn to sugar. Pour on a greased slab
which has been previously covered with cut dates. When
cold cut into small pieces.
"THE ART OF HOME CANDY MAKING.''
Date Delight
2 cups light brown sugar 1 cup chopped dates
1 cup granulated sugar 1 tablespoonful of butter
T cup milk 1 teaspoon vanilla
Boil sugar and milk a few minutes, add butter and
boil until a soft ball will form in water.
Add vanilla and dates, beat till creamy, and pour into
a buttered pan. Cut in squares.
MISS BEATRICE McLEISH,
Riverside, Calif.
Date Caramels
Take any dry date, seed and put through a grinder.
Press into a cake and cut in squares about the size of
a caramel.
Dip in melted confectioner's chocolate, sweetened to
taste. MRS. C. O. MOSS,
Coaehella, Calif.
Dates Instead of Candy
To 2 cups date pulp (which has been put through the
finest knife of the chopper) use 2 large tablespoons nut
butter. Mix thoroughly, knead a short time, then roll
out au inch in thickness, and cut in cubes.
Roll in oiled paper.
This nut and fruit combination will keep some time.
MRS. E. PALMER,
. MOIM-.I, Cnlif.
DATE COOK BOOK 35
Date Kisses
Whites of 4 eggs % cup ground nuts
2 cups brown sugar
1 pound chopped dates Vanilla flavoring
Beat the whites to a stiff froth, add sugar, then dates,
which have been cut very fine or ground, and weighed
after stoning, then add nuts and vanilla. Drop from a
teaspoon on lightly buttered baking sheets, and bake in
a slow oven until slightly brown.
MRS. E. PALMER,
Mecca, Calif.
Fruit Paste
Use dried apricots and dates.
Wash apricots, and soak over night in enough water
to cover. Pour off water, bring to a boil, pour over apri-
cots, and let stand till cold. Put apricots and dates
through a meat chopper. There should be half a pint of
fruit and juice.
Heat the fruit, and add 2 tablespoons gelatine, previ-
ously softened in a very little cold water. Stir well, and
continue stirring until it begins to cool and thicken, then
pour into an oiled dish to make a layer 1 inch thick.
Let dry slowly, sprinkle with sugar and place in box
with waxed paper between the layers.
Fruit Roll
Boil 2 cups white sugar with V 2 cup water till it forms
a soft ball in cold water.
Remove from the fire, let cool and beat until it creams.
In careful not to have too stiff.
Add 1 cup each of finely chopped dates and figs, and
beat as long as possible. Roll in a wet cloth, and leave
in a cool place over night.
Slice in thin strips or cut in fancy shapes.
30 DATE COOK BOOK
Fruit Toffe
One pound loaf sugar, 1 cup water and 1 teaspoon
cream of tartar. Boil till hard when tried in water.
Then take fruit, such as grapes, dates, pieces of orange
or any other fruit and dip in the toffe while hot.
They will soon become hard.
MRS. H. A. FOTHERGILL,
Coachella, Calif.
Holiday Hash
2 cups granulated sugar % cup golden corn syrup
*/2 cup of maple or brown 1 cup water and a pinch of
sugar of cream of tartar.
Boil to the hard "soft ball" stage, add 1 teaspoonful
of vanilla and pour over the stiffly beaten whites of 2
eggs. Have ready 14 cup each of chopped dates, can-
died cherries, citron and orange rind and T /> cup of
chopped or shredded cocoanut.
Beat the syrup till light and foamy, then stir in the
fruit. Pour in a buttered tin, and mark off into squares.
Nut and Fruit loaf
1 pound dates */ pound of raisins
Vz pound dried figs 1 pint shelled peanuts
% pint citron i{. pint shelled walnuts
Put all of the above through a grinder.
Boil 1-pound sugar, l /> cup vinegar and 1 tablespoon
butter until quite hard, but not brittle, when dropped in
cold water.
Beat until partly cold, then add fruit and nuts.
When it begins to harden, turn on a damp cloth and
work into a roll. Wrap the cloth about it, arid, when
cold, cut in thin slices. MRS. T. J. GRIDLEY,
Persian Sweets
1 pound of figs 1 pound English walnut meats
1 pound dates Confectioner's sugar
DATE COOK BOOK 37
Remove stems from figs anl stones from dates. Mix
fruit with nut meats, and force through a meat-chopper.
Work with the hands on a board dredged with confec-
tioner's sugar, until well blended. Roll to *4 incn thick-
ness, shape with a small round cutter, or cut with a
sharp knife in % inch squares. Roll each piece in con-
fectioner's sugar, and shake to remove superfluous sugar.
Pack in a layer in a tin box, putting waxed paper be-
tween each layer. These confections may be used at
dinner in place of bon-bons or ginger chips.
MRS. P. M. FARMER.
Stuffed Dates
Remove the stones from dates. Fill with peanuts, wal-
nuts, hickory nuts or any nuts available. Peanut butter
makes a gocd filling. Press dates in shape and roll in
granulated sugar, chopped nuts or a mixture of cocoa and
powdered cinnamon.
Stone dates and fill with cheese, or pimiento cheese
or minced olives.
Dates may be filled with any kind of fondant.
Fondant mixed with nuts, fondant with candied fruit,
with chocolate or any combination.
Fill dates with a mixture of marshmallows, candied
cherries and pineapple.
Sugarless Caramels
Pass 1 pound dates, 1 pound of figs and ^> pound of
pec-ans through a grinder. Soften with a little lemon
juice. Cut into caramel shapes, and roll lightly in gran-
ulated sugar.
War Time Candy
Boil 1 cup corn syrup, or molasses, until it is quite hard
v.hen dropped in cold water; then pour it slowly, stirr-
ing constantly, oven* puffed rice and a few cut up dates.
PIES AND TARTS
"No soil upon earth is so dear to our eyes,
As the soil we first stirred in terrestrial pies. ' '
Holmes.
Pie Paste
% cup lard or other shortening % teaspoonsful salt
1% cups flour Cold water
Mix shortening and salt with the flour, and moisten
to a dough with the cold water.
Puff Paste
1 cup flour 1 tablespoonful lard
Scant cup butter Cold, or ice water
Work lard into the flour, and moisten dough with ice
water. Put out on a board, and roll out, using as little
flour as possible. Dot paste with small pieces of butter,
sprinkle with flour and fold both ways so it will make
4 layers. Roll out, and repeat until butter is used.
Roll, shape, chill and bake in a hot oven.
Buttermilk Pie
I cup buttermilk 1 tablespoonful of flour
44 cup sugar V z teaspoon cinnamon
1 cup chopped dates
Bake in two crusts. MBS. S. S. METZLEB,
Denver, Colorado.
Christmas Pie
3 large lemons 4 pounds brown sugar
2 dozen apples 1 ounce each of candied
2 pounds stoned raisins orange, lemon and citron
1 pound stoned dates peel
1 pound currants 1 small pot marmalade
One cup means % pint. Cup, tablespoon aud teaspoon all
mean level measurements.
DATE COOK BOOK 39
1\ pounds suet 1 pint boiled cider
Bake like minee pieces. MBS. J. E. HASTEN,
La Colle, Quebec, Canada.
Combiimtion Pie
2 cups chopped dates % cup sugar
1 cup raw apples 1% cups milk
1 egg
Put dates and apples through a meat chopper, add the
rest of the ingredients, and bake in one crust with
twisted straps across the top. K. HAYWABD,
Thermal, Calif.
Cottage Cheese Pie
One-half cup finely cut dates soaked in 1 cup milk
for about two hours.
One cup very fine and smooth cottage cheese, and add
to this 2 well beaten eggs.
Add gradually 14 cup sugar, then add milk and dates;
T /2 teaspoon salt and 1 tablespoon lemon juice.
Bake in cne crust. (If dates are not used V^ cup
sugar will be necessary.) MBS. V. E. METZLEB.
Date Cream Pie
4 tablespoons Criseo % cup sugar
4 tablespoons flour 1 cup dates stoned and cut
't teaspoon salt 2 eggs well beaten
2 cups milk Plain pastry
Melt Criseo and in it cook flour and salt till frothy;
udd milk, and stir till boiling; add sugar and dates, and
stir till dates are softened a little. Beat in the eggs,
;md turn in a pie plate lined with pastry,
till crust is brown and custard set.
JANET McKENZIE HILL.
Date and Apple Pie
gh paste for upper and lower crust.
Fill pi- |;n ii.-arly full of nice juicy apples, sliced.
40 PATE COOK BOOK
Sprinkle with a little sugar and a very little flour.
On top of this place a layer of stoned dates, and put
on top cover. Bake in a moderate oven.
MRS. G. SHOPE,
Coachella, Calif.
Date and Nut Pie
1 cup ground dates 2 cups water
% cup nut meats Yolks of 3 eggs
% cup sugar Whites of eggs for frosting
1 cup of milk 4 tablespoons cornstarch
Grind dates and nuts, add to milk and water, and heat,
add sugar, and, when all is mixed, stir in the cornstarch
which has been made smooth with a little milk. Add
3^olks of eggs, cook a little longer, then put in previously
baked crusts. Makes two large pies.
MBS. W. G. SAVAGE,
Coachella, Calif.
Date Pie (no sugar)
One pound dates, stoned, and cut in small pieces. Soak
over night, or for several hours in 1 pint thin sweet
cream. In the morning, add 1 whole egg and yolks of
two more, reserving remaining whites for frosting. Bake
in one crust.
This amount makes one very large pie, or two mod-
erate sized ones. MRS. SPARLING,
Denver, Colorado.
Date Pie II (no sugar)
1 pint of milk % cup stoned dates
2 eggs 14 tea spoonful nutmeg
A pinch of salt
Cook milk and dates in a double boiler till soft. Rub
through a colander, add eggs and salt, Bake in one
crust.
Date Strips
Use any good pie paste or puff paste, and roll as you
would for pie crust. Cut in squares or strips and brush
DATE QOK BOOK 41
over lightly with the unbeaten white of an egg. Put on
a haking sheet, and sprinkle each with ground nuts and
dates mixed.
This is a good way to use left over pie crust.
Date Tartlets
I cup sugar *4 cup milk
'2 cup butter 1 cup dates
3 eggfl % cup English walnut meats
1 teaspoonful vanilla
Cream butter and sugar, add yolks of eggs, milk and
dates, which have been cooked in a little water till tender.
Line gem pans with pie paste, put in mixture, and
hake. Beat whites of eggs, add powdered sugar and
vanilla for meringue. Brown if liked. This amount
makes twelve tarts.
(Since food conservation, the above rule has been tried with-
out sugar, and found to be extra nice.)
MRS. BRUCE DRUMMOND,
Indio, Calif.
Sour Cream Pie
1 cup sour ere nin 1 teaspoon vinegar
I cup sugar 1 teaspoon cinnamon
1 cup dates "Vz teaspoon cloves
Line a pan with crust, bake a little, add filling, and
bake slowly till filling is set. MRS. FRED MAISON,
Coaehella, Calif.
Sweet Cream Pie
Make and bake a crust and set away to cool.
One cup whipping cream; 2 teaspoons sugar; ]/2 cup
finely ground dates (do not pack down to measure.)
Flavoring to taste.
Whip cream until stiff, then add dates, sugar and
flavoring.
When crust is cool, fill with the cream, and set in a
cool place until used. Must be eaten same day it is made.
MRS. A. F. DECKER
Crested Butte, Colorado
CAKE
'My rule? Why certainly: It's queer:
But no one ever ate that cake,
Who does not ask me for the rule
(How much to use, how long to bake.'-')
cup butter
cups hot apple sauce ( un-
sweetened) into which put
1 scant teaspoonful soda,
mash.
Apple Sauce Cake (in Layers)
1 cup brown sugar }{.> teaspoonful each of cloves
and salt
1 teaspoonful cinnamon
1 egg (may be omitted)
1 cup chopped dates and rai-
sins mixed with 2 cups flour
1 teaspoonful vanilla
If liked ^2 cup of chopped nuts may be added.
Bake in two layers, and put together with frosting
or jelly. MRS. A. EACRETT,
Hollywood, Calif.
Apple Sauce Loaf Cake
2 cups hot apple sauce
2 teaspoons soda
1 teaspoon salt
1 cup sugar
% cup shortening
1 cup raisins
1 cup stoned dates
Enough flour for
Mix in the order
keep a long time.
rather
given,
Via pound chopped citron
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
2 teaspoons baking powder in
flour
thick batter.
and bake one hour. Will
MBS. G. A. SHOPE,
Coach ella, Calif.
One cup means ^ pint. Cup, tablespoon and teaspoon all
mean level measurements.
DATE COOK BOOK 43
Cake or Pudding
1 pound dates, stoned and cut J /& teaspoon salt
1 cup Eng. walnut meats 4 eggs
*/2 cup flour */& tablespoon Crisco
1 teaspoon baking powder ^> cup sugar
Beat the whites of eggs, stir in the sugar, add yolks
of eggs, Crisco, then the dates, nuts, flour, baking pow-
der and salt. Turn into a greased pan, and bake thirty
minutes. Cut in squares, and use as cake or pudding
with whipped cream. MBS. BRUCE DRUMMOND,
Indio, Calif.
Cracker Cake
6 egg yolks, creamed 1 cup nuts
1 cup sugar 4 tablespoons cracker crumbs
1 cup dates 1 teaspoon baking powder
Add slightly beaten whites last. Bake slowly.
MRS. K. CHAMBERLAIN,
Coachella, Calif.
Crumby Toast
6 eggs beaten separately J /& pound chopped walnuts
% cup butter 1 pound dates
1 cup sugar 6 tablespoons fine bread
crumbs
Cream butter and sugar, add yolks beaten well, then
add dates and nuts, which have been cut in small pieces.
Mix baking powder and crumbs and add to mixture,
and lastly add well beaten whites.
Bake in a rather thin sheet in a moderate oven.
Serve with whipped cream as a frosting.
MRS. ELLIS,
Denver, Colo.
Crumb Cake
1 cup sugar 1 pound of dates
1 <-up bread crumbs ^ pound walnuts
44 DATE COOK BOOK
6 eggs 1 teaspoon baking powder
A pinch of salt
Beat yolks of eggs, add sugar, dates, nuts, salt and
crumbs, with which mix the baking powder. Lastly
fold in the well-beaten whites. Bake in a loaf. Slice in
%-ineh slices or break in pieces, and serve with
whipped cream as a dessert.
"FARMER'S WIFE."
Date Cake
Weight of 3 eggs in each sugar and flour.
Weight of 2 eggs in butter.
1 teaspoon baking powder.
Grated rind of 1 lemon, or 1 tablespoon marmalade.
Put in the 3 eggs.
About thirty dates, halved, stoned and the holes
filled with almonds, blanched and halved.
Beat sugar and butter to a cream, add beaten eggs,
then flour and baking powder, lastly grated lemon
rind.
Put this mixture in tin about eight inches square,
and on the top lay dates in rows close together.
Bake about twenty minutes. When cold, turn up-
side down, as dates will have sunk to the bottom.
Ice with the juice of an orange made stiff with pow-
dered sugar. MBS. C. COLQUHOUN,
New Zealand.
Date Cake (Without Eggs)
1 cup sugar 1 teaspoonful of soda
V-z cup shortening 2 cups flour
Spice of all kinds l 1 /^ pounds of dates, stoned
1 cup sour milk and chopped
Mix in the usual way, and bake in a loaf.
MISS VIOLA MEYER,
Coachclla, Calif.
DATE COOK BOOK 45
Date Loaf
14 cup Crisco 4 teaspoons baking power
1 cup sugar mixed with the flour
1 egg 1 cup dates, cut fine
2 cups milk 1 cup walnuts cut
4 cups flour
Sift a little flour over dates and nuts to prevent stick-
ing. Citron or lemon peel is an improvement. Bake
in a slow oven 1 hour. MRS. w. L. PAUL,
Coachella, Calif.
Date and Nut Loaf
1 pound of dates, weighed 4 level teaspoonfuls baking
after stoning powder
1 pound walnuts 4 eggs, yolks and whites
1 cup flour beaten separately
% teaspoon salt 1 teaspoonful of vanilla
1 cup sugar
Mix salt and baking powder well with flour, add dates
and walnuts, then sugar, and mix thoroughly. Add
yolks and fold in the whites. Put in a loaf tin lined
with buttered paper, and bake in a slow oven 1 hour.
Will keep a long time.
MRS. BRUCE DRUMMOND,
Indio, Calif.
Date Shortcake
1 cup sugar 1 tablespoon butter
1 egg 1 cup sweet milk
2 teaspoons baking powder Flavoring
2 rounded up cups flour .
Bake in round pans.
For filling; grind dates in meat chopper, beat white
of egg with 1 tablespoon of water; add a little sugar
and the dates and spread between layers.
bo used either as cake or shortcake.
MRS. C. E. COOK,
Indio, Calif.
46 DATE COOK BOOK
Devil's Cake
*4 cup butter % cup wheat flour
^ cup brown sugar y 2 cup barley flour
% cups finely minced dates 3 /4 cup cocoa
2 yolks of eggs 1 teaspoon vanilla
% cup sour cream 2 whites of eggs
% teaspoon soda
Mix in order given. Bake in a moderate oven.
MRS. T. J. GRIDLEY,
Dutch Bread
Put into a sifter % cup sugar, iy% cups flour, %
teaspoonful each of cinnamon, allspice and baking
powder. Add % cup dates, % cup nut meats, 1 cup
sour milk, 1 tablespoon shortening, yolk of 1 egg, 4
tablespoons orange marmalade (or any jam,) 14 tea-
spoon soda. Salt.
Beat well, and bake in a loaf in a moderate oven.
Fruit Cake
Cream together l /z cup drippings or vegetable fat,
14 cup butter and 1 cup sugar; then gradually add 4
well beaten eggs. Add 1 cup molasses, y* pound of cur-
rants, ifa pound of dates, 1 pound seeded raisins, Vz
pound of shredded candied citron peel, i/i cup chopped
nut meats, y* cup fruit juice, 4 cups flour mixed and
sifted with 3 teaspoons baking powder, 1,4 teaspoon salt,
2 teaspoons powdered ginger, 1 teaspoon each of pow-
dered cloves and cinnamon and nutmeg. Mix well, turn
into a greased and papered cake tin, and bake in a mod-
erately hot oven for 3 hours.
Gingerbread
Cream y% cup butter with % cup sugar. Add 2 well
beaten eggs. Beat this into 1 cup molasses and 1 tea-
DATE COOK BOOK 47
spoon each of cinnamon, ginger and cloves. Add 1 cup
boiling water in which dissolve 2 teaspoons soda.
Finally beat in 2 1 /* cups flour sifted with 1 teaspoon
baking powder and V 2 teaspoon salt.
Beat thoroughly, and do not add any more flour
though batter seems thin.
Pour in a dripping pan, sprinkle chopped dates and
a few nuts over top, and bake slowly 45 minutes.
MRS. H. A. WESTERFIELD,
Coachella, Calif.
Lightening Cake
% cup soft butter 1% cups flour
1^3 cups brown sugar 3 teaspoons baking powder
2 eggs 1/2 teaspoon cinnamon
y% cup milk * teaspoon grated nutmeg
V'i pound dates, stoned and cut in pieces
Put ingredients in a bowl and beat all together for
three minutes. Bake in a buttered and floured cake
pan thirty-five to forty minutes. If directions are fol-
lowed this makes a very satisfactory cake; but if in-
gredients are added separately it will not prove a
8UCC6SS. MRS. G. SHOPE,
Coaehella, Calif.
Marble Cake (1 Egg)
% cup violet shortening or 1 teaspoonful vanilla
Criseo 2 teaspoonfula baking powder
1 egg 2 cups flour
% teaspoonful salt 1 cup sugar
% <?up milk
Brown Part
3 large tablespoonful* batter 1 teaspoonful cocoa or choc-
Add cinnamon, cloves and olnte
nutmeg 1 cup dates, cut in small pieces
Cream shortening and sugar, add well beaten egg,
vanilla and salt, sift baking powder and flour, stir into
48 DATE COOK BOOK
sugar mixture alternately with the milk, add well beaten
white of 1 egg last. Beat a long time.
Place in alternate spoonfuls in a loaf eake pan, and
bake in a moderate oven. MRS. T. M. MILLER,
Los Angeles, Calif.
New England Election Cake With Dates
Cream ^ cup of butter and work with the hand into
1 cup light bread dough; add 1 egg, well beaten, 1 cup
soft brown sugar, l /2 cup sour milk, y 2 cup chopped rai-
sins, 1/2 CU P dates, and 6 finely chopped figs.
Dredge fruit with a small amount of flour.
Mix and sift 1% cups flour with % tcaspoonful soda.
1 teaspoonful cinnamon *4 teaspoonful nutmeg
% teaspoonful cloves 1 teaspoonful salt
% teaspoonful mace
Add to first mixture and mix well.
Put into a buttered bread pan, covered and let rise
1*4 hours.
Bake in a slow oven. Frost if desired.
MISS ALBERTA METZLER,
Coachella, Calif.
One Egg Spice Cake
!!> cup Criseo 1 teaspoonful soda
1 cup sugar Cinnamon, nutmeg and cloves
I cup sour milk to taste
-^ cups flour 1 cup dates and raisins mixed
1 O gg
Combine in the usual way, and bake in a loaf.
MRS. M. McLEISH,
Riverside, Calif.
Plum Cake
1 pound Hour 2 ounces candied lemon pool
Vt pound butter ', pint milk
DATE COOK BOOK 49
\-2 pound sugar 1 teaspoonful soda
1 / pound dates
Put in a basin, flour, sugar, dates, and sliced candied
peel. Beat butter to a cream, and mix it with above in-
gredients, and milk. Stir in soda dissolved in 2 table-
spoons milk; add to dough, and beat the whole until all
is well mixed.
Put dough in a buttered tin, and bake from \V% to
2 hours. MRS. R. H. POSTLETH WAITED
Coachella, Calif.
Ribbon Cake (Layers)
2 cups sugar 3 cups flour
% cup butter 4 teaspoonfuls baking powder
3 eggs 1 teaspoonful flavoring
1 cup milk
Bake % of the above. To the remaining add 1 table-
spoonful of molasses, 1 cup chopped dates, spices and a
trifle more flour. When cakes are baked, put together
alternately with a very thin layer of jelly.
Sour Cream Cake
!*,<> cups sour cream 1 teaspoon soda
1% cups sugar 2 cups flour
> eggs 1 teaspoon baking powder
J cup each of dates and A little salt and flavoring
raisins
Mix, and bake in a loaf. MRS. R. p. HAISH,
Hollywood, Calif.
Three-Minute Date Cake
- C S8 S 1% cups flour
1 -> cup sweet milk 4 teaspoons baking powder
H6 cups brown sugar t teaspoon cinnamon
'.: cnp melted butter ] L . teaspoon nutmeg
Beat for three minutes, and bake in two layers for
twenty minutes. Put "Date Orange Curd" between
l;s\vrs. and "Orange Icing" on top.
MRS. J. G. NUSBAUM,
Coachella, Calif.
50 DATE COOK BOOK
Waihi Cake (From New Zealand)
y 2 pound butter, beaten to a 4 eggs added one by one
cream with the hand 1 pound of flour mixed with 4
% pound sugar, added and level teaspoons baking pow-
beaten der
Add flour alternately with y 2 cap warm milk.
Lastly add % pound of dates and 2 ounces candied
peel cut fine. Can be baked in large tins or individuals,
MKS. B. H. POSTLETHWAITE,
Coaehella, Calif.
War Time Spice Cake
*4 CU P of Crisco y^ teaspoonful cinnamon
% cup sugar % teaspoonful cloves
% cup Karo % teaspoonful allspice
1 egg A pinch of salt
% cup milk, a pinch of ginger 1 cup cut dates
1 teaspoonful of vanilla 1% cup barley flour
3 teaspoonfuls baking powder 1 egg-
Cream sugar, Crisco and egg yolk; add karo and stir.
Add alternately the milk and dry ingredients sifted to-
gether. Add the flavoring, and fold in the well beaten
whites. Bake in a moderate oven in a loaf.
White Cake
1 cup butter and 2 cups sugar 3% cups flour with which sift
creamed 4 teaspoonfuls baking pow-
1 cup sweet milk der
Whites of 8 eggs 1 teaspoonful vanilla or al-
mond flavoring
Bake either as a loaf or in layers. Four whole eggs
may be used instead of the 8 whites.
Use boiled frosting with % cup each chopped dates
and nuts added. MBS. A. G. PROCTOR,
Coacholln, Calif.
COOKIES and SMALL CAKES
"Appetite comes with eating." Rabelais.
Bishop's Bread, No. 1
4 eggs and 2 cups sugar beaten 2 cups flour
well together 1* teaspoon baking powder
1 cup dates Pinch salt and 1 teaspoon
1 cup nuts vanilla
Bake in a shallow pan slowly for about forty minutes.
MRS. K. CHAMBERLAIN,
Coachella, Calif.
Bishop's Bread, No. 2
3 eggs well beaten, 1% cups flour
add 1 cup sugar, and beat 3 2 teaspoonfuls baking powder
minutes Add % cup each of dates, rai-
sins and alinoiids cut fine
Bake in a moderate oven, and when done and still
hot, cut in oblong strips. Eat when cold.
MRS. M. REYNOLDS,
Hollywood, Calif.
Cake Balls
Use any good sponge cake. The following is a good
one given by Mrs. B. H. Postlethwaite :
Four eggs, beaten separately. To the yolks add 1
scant cup sugar and a pinch of salt. Beat well, then
;idd % CU P potato flour in which put 1 teaspoon bak-
ing powder. Beat again, and add vanilla, and lastly
the whites of the eggs. Bake in a moderate oven till
One cup means * pint. Cup, tablespoon and teaspoon all
JIM an U-vel measurements.
BATE COOK BOOK
it rises, then increase the heat for a few minutes to
hold it up, and bake in a shallow slab till brown.
To make the balls, cut sponge cake in 1 inch squares,
or a little larger, nip off the corners with a knife and
dip in "Boiled Frosting", then roll in a mixture of
dates and nuts.
Chocolate Cookies
1 cup brown sugar 3 oz. chocolate
J / cup butter 1% cups flour
1/2 cup sour milk % cup nuts
1 egg 1 cup ground dates
% teaspoon soda
Drop from a spoon and bake.
Coachella Brownies
Cream % cup butter with 1 cup sugar, add 2 scant
squares of Baker's chocolate, melted.
2 eggs slightly beaten, % cup chopped almonds.
% cup cut up dry dates
% cup sifted flour.
Bake in a thin layer for ten minutes in a moderate
oven. When done, cut in strips or squares.
Christmas Cakes
6 eggs 1 cup almonds cut fine
1 cupful of granulated sugar 1 cup dates stoned and cut fine
1 cup full bread crumbs, sifted ^ pound figs chopped fine
fine 1 teaspoonful baking powder
1 tablcspoonful lemon juice
Beat the yolks and sugar well and add gradually in
succession, beating well all the time, the lemon juice,
nuts, dates, figs, bread crumbs and baking powder-
mixed; and, lastly, the whites beaten until stiff. Bake
in a single sheet about % inch thick. Cover with plain
PATE COOK BOOK 53
boiled icing, and sprinkle generously with a mixture
of chopped figs, nuts and dates.
Cut in small diamond shapes.
MBS. V. E. METZLEE,
Coachella, Calif.
Date Cake
2 cups sugar 2 cups walnuts
4 eggs 2 tablespoons flour
2 cups dates 2 teaspoons baking powder
Bake in a thin sheet for one-half hour in a slow oven.
Nice in layers, with whipped cream between.
MRS. LIBBIE SALES,
Los Angeles, Calif.
Date Crackers
Put 1 scant pound stoned dates, 1 cup granulated
sugar, and % cup cold water together and boil till soft.
Allow to cool. Cream 1 cup brown sugar and 1 cup
butter, or other shortening, then add 2% cups rolled
oats and 2 l / 2 cups flour. Mix well with the hands. Add
Vi; cup warm water in which dissolve 1 teaspoon soda.
Divide the dough in 2 equal parts, roll very thin,
spread date mixture on one layer, place second layer
on top of filling, and cut in squares. Bake to a light
brown in hot oven.
These are nice with coffee or to use as a regular
Cooky. LADIES' HOME JOURNAL, May, 1912.
Date Cookies
1/2 cup butter Vt teaspoonful salt
% cup sugar % teaspoonful cinnamon
2 eggs J /o cup chopped walnuts
\-> teaspoonful soda dissolved l /2 cup dates, seeded and
in 3 tablcspoonfuls sour chopped
milk 1% cups flour
54 DATE COOK BOOK
Cream butter, add sugar gradually, then add egg
well beaten, soda dissolved in milk, % cup of the flour
mixed and sifted with salt and cinnamon. Add wal-
nuts, dates and the rest of the flour. Drop by spoon-
fuls, one inch apart on a greased pan, and bake in a
moderate oven. ALBERT METZLER,
Coachella, Calif.
Date Macaroons
1 cup sugar 2 cups sifted flour
% cup butter % teaspoon soda
2 eggs 1 teaspoon salt
Stir until light and creamy 1 teaspoon cinnamon
Sift flour, soda, salt and cinnamon together, and add
to sugar butter and egg mixture, then add :
2 cups rolled oatmeal, put 1 cup shredded raisins
through a grinder 1 cup chopped nuts
1 cup shredded dates
Mix thoroughly. Drop by teaspoonfuls on a greased
pan, and bake rather slowly.
Date Marguerites
Take square wafers, crisp a little in the oven, then
put a generous spoonful of stiff boiled frostings, to
which has been added chopped nuts and dates, on each.
Brown in oven or not as is liked.
Date Nut Drops
Mix % cup butter with 1% 1 cup chopped nuts
cups brown sugar y 2 teaspoon each of cinnamon
A pinch of salt and soda
3 well beaten eggs 1 teaspoon cream of tartar
2*4 cups flour Lastly add a /2 cup hot water
1 J /& cups chopped dates Drop from a spoon
MRS. R. H. POSTLETHWAITE,
Coachella, Calif.
DATE COOK BOOK 55
Drop Cakes
1% cups brown sugar 1 cup butter
3 eggs, well beaten *4 cup milk
1 cup dates cut in pieces A pinch of salt
3 cups flour 1 cup English walnut meats
1 teaspoonful cinnamon 1 teaspoonful soda
Mix in the usual way, and drop from a spoon in small
lumps.
Fruit Cookies
1 cup sugar 2 teaspooufuls cream of tartar
2, cup butter 1 teaspoon soda, flour to roll
1 egg [1 cup wheat flour, 1 of barley
*4 cup milk arid }> of rice may be used.]
Filling
1 cup chopped dates % cup water
y k cup sugar 1 tablespoonful flour
Mix flour and sugar first, then add other ingredients,
and cook. Roll dough thin, cut, place a small portion
of the filling on one cooky, placing another cooky on
top. Press edges together.
MRS. C. S. ROBIXSOX,
Colorado Springs, Colo.
Hermit Cookies, with Dates
1 cup butter 3 eggs
2 cups sugar 1 teaspoonful soda dissolved
1 cup chopped dates and rai- in 2 tablespoonfuls sour
sins mixed milk
Add all kinds of spices to taste, and flour to roll.
Cut out and bake. Will keep a long time.
MRS. H. BSOWX,
Northfield, Vermont.
Oatmeal Cakes
I cup rolled oats ^4 teaspoonful salt
Vs. cl flour % cup shortening
56 DATE COOK BOOK
4 level teaspoonfuls baking */& cup milk
powder % cup chopped dates
Mix flour, oats, baking powder and salt. Cut in
shortening. Add milk, and mix, forming a soft dough.
Lastly add chopped dates. Drop into greased muffin
tins, and bake in a quick oven.
MBS. L. J. FABIAN,
Coachella, Calif.
Oatmeal Cookies
1 cup sugar 2 cups oatmeal
% cup butter 1 teaspoonful salt
1 cup flour 2 small eggs or 1 large one
2 teaspoonfuls baking powder 1 tablespoonful of water
sifted with flour 1 cup chopped dates
Drop from a spoon in small cakes.
MRS. C. O. MOSS,
Coachella, Calif.
Oatmeal Drop Cakes
1 cup sugar 1 teaspoonful cinnamon
V'i cup butter A little nutmeg
% cup lard A little salt and cloves
2 eggs 2 cups of oat meal
% cup sour milk 2 l /2 cups flour
3 cup chopped dates 1 teaspoonful flour
Mix and drop on a cooky sheet in small lumps about
the size of an English walnut. Bake in a moderate
oven. MRS. A. o. MCDONALD,
Jack's Cabin, Colorado.
Quick Nut and Date Roll
'"> i-ups flour *4 cup milk
5 teaspoons baking powder 1 tablespoon softened Crisco
% teaspoon salt i{ { cup dates, cut
}{{ cup Crisco %' cup nut meats
1 egg well beaten 2 tablespoons sugar
1 teaspoon cinnamon if desired
DATE COOK BOOK 57
Sift together dry ingredients twice, then work in
the Crisco. Add part of the milk to the egg, and use
in mixing the dry ingredients to a dough. Use more
of the milk as is required. Turn the dough on a floured
board, knead a little and roll into a rectangular
sheet % inch thick, spread with softened Crisco,
sprinkle over the other ingredients and roll compactly
as in a jelly roll. Cut "in pieces 1% inches long, set
on end close together in a pan, and bake twenty
minutes. JANET McKENZIE HILL.
Rich Date Cookies
1 cup sugar *4 pound walnuts, chopped
1 cup butter 2 cups flour, and 1 teaspoon
2 eggs soda sifted with it
1 pound dates, cut up
Drop in small balls three inches apart on greased
cooky tins.
MBS. H. T. FOTHERGILL,
Coachella, Calif.
War Cakes
1 cup molasses J X teaspoon cloves
1% teaspoons soda J /4 teaspoon nutmeg
1 cup sour milk 2 cups flour
% cup shortening, melted 1 teaspoon salt
1 teaspoon cinnamon 1 cup dates, cut in pieces
Add soda to molasses and beat thoroughly, add milk,
shortening, spice, salt and sifted flour and dates.
Drop from a teaspoon from on a buttered sheet, and
bake in a moderate oven.
MRS. C. O. MOSS,
Coachella, Calif.
Frostings and Fillings for Cake
Boiled Frosting*
One and one-quarter cups sugar and y? cup hot
water boiled together till it spins a thread. Let cool
a minute or two, and pour slowly over the well beaten
whites of 2 eggs, beating all the while. Flavor. Stir
in chopped dates and nuts mixed.
MES. A. G. PEOCTOE,
Coachella, Calif.
Date Icing
2 cups sugar % cup water
Let stand until it dissolves. Boil slowly without
stirring until it threads from the spoon.
Beat whites of eggs to a stiff froth. When syrup is
slightly cool, stir in gradually, and beat until cold.
Flavor to taste, and add chopped dates.
MES. T. M. MILLEE,
Los Angeles, Calif.
Date Filling
% pound dates, weighed after % cup boiling water
stoning 1 tablespoonful lemon juice
^4 cup sugar
Mix ingredients, and cook in a double boiler until
thick enough to spread. Dates should be put through
a meat chopper.
One cup means y> pint. Cup, tablespoon and teaspoon all
mean level measurements.
PATE COOK BOOK 59
Date Orange Curd
Juice and grated rind of 1 1 tablespoonful lemon juice
orange ^4 cup sugar
% cup butter Yolks of 2 eggs well beaten
Mix thoroughly, put in a double boiler over hot
water. Stir till like thick custard.
One-half cup of finely chopped dates stirred in.
Orange Icing
Grated rind of 1 orange Thicken with powdered sugar
'2 tablespoons orange juice
MBS. J. G. NUSBAUM,
Coachella, Calif.
SALADS
"To make a perfect salad there should be a spendthrift for
oil, a miser for vinegar, a wise man for salt and a inad cap
to stir the ingredients up and mix them well together."
Spanish Proverb.
Arabian Salad
Take the heart of a date palm, and cut it in small
pieces. Add to it 1 cup dates, stoned and cut in quar-
ters. Mix with mayonnaise, and serve on lettuce leaves.
(The heart of the palm is considered a great deli-
cacy among the Arabs.) MRS. c. O. MOSS,
Coachclla, Calif.
Banana Salad
Peel as many chilled bananas as there are persons to
be served. Split lengthwise, and put the halves to-
gether with a filling of dates, English walnuts, and
preserved ginger, chopped fine and moistened with
lemon juice.
Arrange on individual salad plates.
Garnish with lemon and water cress.
Serve with whipped cream mayonnaise.
Ginger may be omitted.
MRS. V. E. METZLER,
Cherry Salad
Use large white canned cherries. Remove pits, and
slip into each cherry a small piece of nut.
One cup means }> pint. Cup, tablespoon and teaspoon all
mean level measurements.
DATE COOK BOOK 61
Pack in a dish and cover with the juice from the cher-
ries, and let stand in a cool place until ready to serve.
Serve five or six cherries and two or three dates cut
in halves on lettuce. Cover with salad dressing.
MRS. A. TAYLOR,
Crested Butte, Colorado
Date Salad
Use the very large, soft, fresh dates. Remove stones,
cut in half and place on lettuce leaves. Fill cavities
with a mayonnaise salad dressing to which has been
added a little whipped cream.
Date and Apple Salad
Equal parts of semi dry dates and good eating
apples. Cut in pieces, and mix with salad dressing.
Put on lettuce leaves. MRS. C. W. HYDE,
Coaehella, Calif.
Date and Celery Salad
1 cup celery cut in pieces % cup walnut meats
5 ,{j cup chopped dates
Mix and serve on lettuce leaves with mayonnaise or
cream dressing. MRS.^C. DIEL,
Crested Butte, Colorado
Date and Cheese Salad
Remove stones from dates, and fill cavities with
Xeufchatel cheese. Arrange on lettuce leaves, and
pour over French dressing.
MRS. C. O. MOSS,
Coaehella, Calif.
Date and Fig Salad
Tsc Inrjro fresh dates and fresh figs, slice, a mm go
62 DATE COOK BOOK
on lettuce leaves, and serve with either cream or French
dressing. MRS. T. M. MILLER.
Los Angeles.
Peach Salad
Use either ripe or canned peaches. Remove the stone,
and fill cavity with a ball of cottage cheese. On the
top of each ball place a half date. Pour a salad dress-
ing about, and serve on lettuce leaves.
Fruit Salad
3 apples 2 bananas
2 oranges 1 scant cup dates
1 small can pineapple
Walnut meats and marshmallows may be added, and
cut all in not too small pieces.
Heap on lettuce leaves, and, just before serving, add
a good creamy salad dressing.
MRS. B. A. TEAGLE,
Coachella, Calif.
A Mixed Salad
1 cup stoned dates (do not 1 cup diced apples
cup up) 1 cup mayonnaise
% cup grated cheese 3 tablespoons nut meats
1 cup celery 1 head of lettuce
Mix ingredients with mayonnaise, and arrange on
lettuce leaves. MRS. R, H. POSTLETHWAITE,
Coachella, Calif.
Mixed Fruit Salad
1 package of Jiffy Jell Vi cup chopped dates
1 cup chopped nuts 1 individual bottle of Welch's
1 small can pineapple or Armour's grape juice
Dissolve Jiffy Jell in grape juice, and add enough
pineapple juice to make one pint. Pick pineapple
apart, and put in small moulds with chopped mixture.
DATE COOK BOOK 63
Pour liquid over, and put on ice to chill. When cool
place on lettuce leaves, and serve with boiled mayon-
naise or whipped cream.
MRS. A. O. HAYWARD,
Thermal, Calif.
Pineapple, Date and Cheese Salad
Place lettuce on salad plates, then a slice of pineapple.
Seed some dates, and cut crosswise, laying them over
the pineapple. Next put Neufchatel cheese over dates,
then a good creamy salad dressing.
MRS. E. WINTERER,
Hollywood, Calif.
Peanut Salad
1 cupful thinly sliced apple % cupful chopped roasted pea-
1 cupful chopped celery nuts
V-2 cupful chopped dates Lettuce Mayonnaise
Salad de Luxe
Use marsh in a Hows, dates, apple, nuts, and green
grapes. .
Cut marshmallows in four pieces, seed dates and cut
in pieces, apples cut up, and grapes seeded.
Have equal parts of each, and mix with a fruit salad
dressing. Place on lettuce leaves, and put dressing
Oil top. MRS. E. WINTERER,
Hollywood, Calif.
SALAD DRESSINGS
Cream Dressing
1 teaspoonful salt % cup melted butter
^4 teaspoonful unmixed mus- % cup vinegar
tard 2 teaspoonfuls lemon juice
2 teaspoonfuls sugar A few grains of red pepper
Yolks of 4 eggs
Mix well in the order given, and cook in a double
boiler until it begins to thicken, stirring continually.
Just before using, add 1 cup sweet whipped cream.
MRS. M. A. LAWRENCE,
Gunnison, Colorado.
Delicious Salad Dressing
One cup boiling water, 14 cup vinegar and lemon
juice mixed. When this boils, stir in 2 tablespoons
flour rubbed to a paste with 2 tablespoonfuls olive oil.
Stir and cook for 5 minutes. Remove from the stove,
pour over the well beaten yolks of 2 eggs, stir and
mix thoroughly, then put away to cool, stirring occa-
sionally. When cool but not cold, add % cup olive oil,
a little at a time.
If olive oil is not liked, melted butter may be sub-
stituted. When using, whipped cream may be added.
For fruit salad add a little sugar.
French Salad Dressing
Mix % teaspoonful salt 5 tablespoons olive oil
% teaspoon pepper 2 l / 2 tablespoons vinegar
When using for a cheese salad, add a few drops of
One cup means 1-2 pint. Cup, tablespoon and teaspoon all
mean level measurements.
PATE COOK BOOK 65
onion juice. Beat all together until ingredients are
thoroughly blended.
Mayonnaise Dressing
Put the yolks of 2 eggs in a bowl, and beat.
Add Vi teaspoonful salt, and add gradually, drop
by drop, 1 gill olive oil, a few drops of vinegar, and
continue adding the oil until you have the desired
quantity of mayonnaise. Beat in a few grains of red
pepper. Allow about 1 tablespoonful of vinegar to 1
gill of oil. If a lighter color is desired, allow a few
drops of lemon juice. MRS. S. T. BORER,
Sweet Salad Dressing
Yolks of 2 eggs Beat well, add % cup vinegar
% cup sugar
Cook in double boiler, and when using, add cream,
either whipped or unwhipped,
MBS. R. M. CLARK,
Los Angeles, Calif.
SANDWICHES
'Fame is at best an unperforming cheat,
But 'tis substantial happiness to eat."
Date, Fig and Nut Sandwiches
% cup dates *4 cup almonds
% cup figs Cream to moisten
Put fruit and nuts through a meat grinder, moisten
with cream, so mixture will spread nicely, and spread
between thin slices of bread.
MRS. F. W. ZABLEB,
Coaehella, Calif.
Date and Nut Sandwiches
Use equal parts of dates and English walnuts put
through a grinder,, and spread between thin slices of
bread slightly buttered. May be cut in any fancy
shape. MRS. E. F. WILLIAMS,
Coaehella, Calif.
Fruit Filling
Figs, raisins, dates. Kemove the stems and stones.
Chop fine: add a little cold water and cook to a paste.
Add a few drops of lemon juice.
LADIES' HOME JOURNAL.
Nut and Fruit Cheese Sandwiches
This may be served in the same manner as cold meat
for either luncheon or supper.
One cup means 1-2 pint. Cup, tablespoon and teaspoon all
mean level measurements.
DATE COOK BOOK 67
Wash i/o pound pitted prunes, mix with i/o pound
seeded raisins, y 2 pound stoned dates and % pound of
washed figs, 14 pound blanched almonds, % pound of
Brazil nuts and J /4 pound pecan nuts. Put all through
a meat chopper, first a little of the fruit, then a few
nuts. Continue this till all of the fruit and nuts are
chopped and mixed. Add the juice of 2 oranges, and
knead with the hands. Pack down in baking powder
cans, and stand aside in a cool place.
When wanted for use, set the can in a pan of hot
water, loosen sides and pull out. Slice thin.
MRS. V. E. METZLEE,
Coachella, Calif.
Orange Marmalade and Chopped Dates
make a good filling for a sweet sandwich.
Peanut Butter Sandwiches
Grind dates, and put with equal part of peanut but-
ter, mix well, and spread between slices of slightly but-
tered bread. MISS MARGARET GREEN,
Coachella, Calif.
PRESERVES and JAMS
"Fruit, unripe, sticks on the tree,
But fall unshaken when they mellow be. 77
Cranberry Relish
2 quarts of cranberries Kind of 2 oranges, chopped
3 T /{> pounds of white sugar fine
* pound seeded raisins 1 cup vinegar
% pound dates Juice of 2 oranges
One teaspoonful each of ginger, cloves and cinna-
mon. Cook all to a marmalade, and put in jars.
Nice with cold meats, as chicken, etc.
Dates as a Sauce
Stone large soft dates, put in sauce dishes and pour
sweet cream over them. MRS. R. M. CLARK,
Los Angeles, Calif.
Date Butter
1 quart dates Sugar to taste
1 pint tart apples
Stone dates, pare and core apples. Boil together till
soft; then mash through a colander. Add sugar, and
boil till thickness of apple butter.
MRS. S. HUGHS,
Coaehella, Calif.
Dessert Jam
Wash roselle buds, cover with water and let boil
gently until juice is extracted. Pour into a jelly bag
and let drip. Measure juice, and, to each pint, add
nearly a pound of sugar. Boil until it just begins to
jell, then add cut up dates and almonds, which have
One cup means 1 /-> pint. Cup, tablespoon mid ti-itspoon all
mean level measurements.
DATE COOK BOOK
been blanched and cut up coarsely. Cook just long
enough to bring to a boil again, then pour in glasses
and seal like jelly. MBS. V. E. METZLEB,
Coaehella, Calif.
Jam
A nice jam may be made with two parts dates to
one part cranberries. Cook and mash fruit, add sugar
to taste and boil to desired thickness.
MBS. HAZZABD.
Peach Conserve
2 quarts of fresh sliced % cup sliced dates
peaches 1 cup of either Eug. walnuts
3 oranges, sliced thin after re- or blanched almonds
moving skins Sugar to preserve
% cup seeded raisins
Cut nuts and put in after it is ready for jars.
Cook slowly until it is very clear.
MBS. E. WINTERER,
Hollywood, Calif.
Prunes and Dates
Stew prunes till soft, add just a little sugar.
Before taking from the fire, add some dates stoned
and cut in half. Serve with cream.
MBS. A. O. HAYWABD,
Thermal, Calif.
Stewed Dates
(A good sauce for "Dainty Sponge Fruit Pudding.")
1 cup cold water Juioe and thinly cut rind of
VL pound of dates % lemon
3 tablespoonful of sugar
Allow to simmer very gently for y 2 hour. Remove
dates to a dish, and pour the syrup over them, and
allow to COOl. MBS. H. T. FOTHEBGILL,
Coaehella, Calif.
70 PATE COOK BOOK
Tutti-Frutti Preserves
Wash 4 quarts purple plums. Put in a large sauce
pan and cover with, water. Cook slowly until the plums
have softened, and separated from the stone. Remove
from the fire, and remove all stones. Add to the plums
equal measure of brown sugar, and cook slowly until
a thick preserve is made. When nearly done, put in
1 pound of seeded raisins, 1 pound of dried figs cut in
small pieces % pound of dates cut in pieces. Stir often,
and, when done, try as you would for jelly.
Lastly, put in y 2 pound of chopped pecans. Seal in
jars. MBS. A. L. MEADE,
Colorado Springs, Colo.
MISCELLANEOUS
"The turnpike road to people's hearts, I find,
Lies through their mouths, or I mistake mankind. "
Dr. Wolcot.
A Good Laxative
Put through a food chopper twice
V 2 pound seeded raisins % pound of figs
\-2 pound of dates % pound senna leaves picked
l / 2 pound of prunes over
After grinding, roll out on bread board *4 or %
inch thick, and cut into inch squares. Keep in a jar.
Dose 1 square at bed time.
MRS. M. McLEISH,
Riverside, Calif.
Dates in Cereal
t'ut dates, and cook with any kind of cereal.
This makes the cereal sweet enough so the use of
sugar is not necessary. MRS. A. G. PROCTOR,
Coachella, Calif.
Dates with Cereal
Dates chopped, or cut coarsely in a meat grinder,
and sprinkled, uncooked, on hot oatmeal or other break-
fast cereal to be served with honey and cream, make
a delicious dish. MRS. C. E. COOK,
Indio, Calif.
Dates with Rice
Wash 1 cup of rice through several waters, drain,
and sprinkle into 2 quarts of boiling water. Let boil
One cup means % pint. Cup, tablespoon and teaspoon all
mean level measurements.
72 DATE COOK BOOK
twenty minutes, then pour into a sieve, and allow cold
water to run through the rice to harden it, drain, salt,
and place in the oven or on back of the stove in a dish
covered with cheese cloth, until grains are dry and
flaky. Cover with ground or chopped dates just be-
fore taking to the table. MRS. c. E. COOK,
Indio, Calif.
English Chutney Sauce
1 pound of apples 6 small onions
% pound raisins 1 ounce of white mustard
y 2 pound dates seed
1 dozen ripe tomatoes (canned 1^ quarts vinegar, boiled and
ones may be used) cooled (do not have too
2 red peppers strong)
14 cup mint leaves (fresh or 1 pound of granulated sugar
dried)
It requires no cooking. Put everything through the
meat grinder. Salt and sugar heated with the vine-
gar, and let cool before pouring over rest of in-
gredients.
Pour all in a crock or jar, and let stand ten days,
stirring each clay, then it can be bottled. Nice with
meats. MRS. s. s. LOGAN,
Denver, Colo.
^ Mu'asal of the Persian Gulf
(One of the best preserves of that region.)
Remove the seeds from the dates and replace with
walnut meats. Boil down some date syrup (any other
good syrup would do), add sesame seed to taste, and
a little rose water for aroma; boil until thick, add
dates, put over the fire, and let it come to a boil again;
thon put into glass jars.
DATE COOK BOOK 73
Pickled Dates
Dates may be pickled in vinegar just before they
are ripe, when they much resemble pickled walnuts.
Sweet Potatoes and Dates
1 cup dates cut in quarters % cup cream
2 cups mashed sweet potatoes A little salt and cinnamon
(boiled in skin till done) 2 eggs well beaten
Mix, folding eggs in last. Drop heaping tablespoons
on pie pans, well greased, and bake one-half hour, or
till brown. MRS. B. A. TEAGLE,
Coachella, Calif.
Syrian Method of Preserving Dates
Take the largest dates obtainable, preferably before
they are entirely ripe; peel them with a sharp knife,
put them in a pot, add a little more than enough water
than to cover them, boil until they are soft; then slip
the seeds out and put an almond or pistachio, with a
clove, in the cavity; boil dates in syrup with a little
lemon peel until the proper consistency ; take them off
the fire and let them stand over night ; then bring to a
boil again and put in glass jars.
Tamarind Chutney
2 pounds of dates 1 pound onion
Vz pound of green ginger root ^4 pound chillies
1 pound of layer raisins % pound brown sugar
2 tablespoons of salt % pint vinegar
A % pound jar or bottle of tamarinds
Remove stones from tamarinds, chop fine, the same
with dates; stone and cut the raisins into quarters;
chop fine the onion ; pound the chillies and scrape and
slice the ginger.
Mix all the ingredients together, bottle and seal.
INDEX
Breads, Muffins, Waffles, Etc.
Cake
Cookies and Small Cakes
Cold Desserts
Confections
Frostings and Fillings
Miscellaneous
Pies and Tarts
Preserves and Jams
Puddings
Pudding Sauces
Salads
Salad Dressings
Sandwiches -
Pages
9-14
42-50
51-57
25-31
32-37
58-59
71-73
38-41
68-70
15-22
23-24
60-63
64-65
66-67
Press of
COACHELLA VALLEY SUBMARINE
Coachella, California
GENERAL LIBRARY
UNIVERSITY OF CALIFORNIA BERKELEY
RETURN TO DESK FROM WHICH BORROWED
This book is due on the last date stamped below, or on the
date to which renewed.
Renewed books are subject to immediate recall.
eiremic Snnb*
CHUTWfi BOOK
DEC 4 -1978
REC'D IN AGRI LIB DEC
41978
D 21-100m-l, '54(1887816)476
