SNAPSHOT COOKERY

Dominion, Volume 26, Issue 105, 27 January 1933, Page 5

SNAPSHOT COOKERY

Some Ways With Dates

Make into salad by removing stones, filling cavities with cream cheese mixed with chopped gherkins, and serving on watercress.

Make into custard tart by cooking six ounces of dates in a pint of milk in a double boiler for twenty minutes, rubbing through- a sieve and adding two beaten eggs and a pinch of salt. Line a pie plate with pastry,, fill with the mixture, add some gra-ted nutmeg, and bake. Serve in meringue. Stew a pint of dfites with a gill of sugar until tender, remove the stones, add'a tablespoonful of flour, the juice of one orange and half a lemon, and cook for fifteen minutes, stirring constantly. Bake in a pie plate lined with pastry. Cover with a stiff meringue and return to the ovOn to brown slightly. V ♦ ♦ • Make into whip by cooking half a pound of dates until tender with enough ■water to cover them. Mash thoroughly with a fork. Whip two egg whites with half a gill of powdered sugar, add the dates carefully, and bake in a greased dish for fifteen minutes in a moderate oven. Serve hot with custard sauce.

Make into folds. Make squares of paste by sifting together tbreequarters of a pound of flour, a tcaspoonful of sugar, and a quarter of a teaspoonful of salt, rubbing in four ounces of butter. Beat an egg into half a pint of milk, and stir in gradually. Fill each with chopped dates sprinkled with lemon juice. Pinch the ends and sides of the folds together, make holes with a fork, and bake on a buttered sheet for fifteen minutes.