Uses For Dates

Southland Times, Issue 22999, 19 September 1936, Page 17

Uses For Dates

If any proof be needed of the nutritive value of dates, then Egypt, Arabia, and Persia surely furnishes it, for in some parts of these countries dates are the staple diet. Date Walnut Cake.

Ingredients: One pound dates, 1 cup cold water, 1 teaspoon carbonate soda, 6ozs. butter, 1 cup sugar, 2 eggs, 1 cup chopped nuts, 2 cups flour, pinch of salt. Method: Put the stoned sliced dates into a basin; add the soda, cover with the cold water, and leave for an hour. Cream the butter and sugar; gradually add_the beaten eggs, chopped nuts, soaked dates with the water and soda and the sifted flour and salt. Mix evenly and pour into a buttered cake pan (about 7 inches square). Bake in a moderately hot oven, reducing the heat when the mixture is well risen and brown. When cooked through the centre, turn the cake on to a cooler and leave till cold. Cover with chocolate icing, decorate with shelled walnut halves, and leave till firmly set before cutting. Date Biscuits. Ingredients: Half a pound stoned dates, juice of half a lemon, 1 dessertspoon sugar, | cup water. For pastry: Half-pound self-raising flour (or plain flour with i teaspoon baking powder), pinch of salt, 3oz. butter, 1 tablespoon sugar. 1 egg, 1 tablespoon water or n.ilk, milk or egg glazing, sugar for sprinkling, icing sugar. Method: Put the stoned dates, lemon juice, water, and sugar into a saucepan; stir over slow heat till the mixture forms a smooth paste, and leave to cool. Sift the flour, baking powder and salt; rub in the butter lightly, and add the sugar. Beat the egg; mix with the milk or water, and add to the flour, mixing to a stiff paste. Turn on to a floured board; cut in halves, and roll each half about 8 inches square. Lift one on to a buttered baking tray or upturned Swiss roll pan. Spread with the cold date mixture; cover with the second paste square; press together, and mark into square or oblong shapes. Brush the surface with egg glazing or milk, and sprinkle with sugar. Bake in a moderately hot oven for 25 to 30 minutes. Cut into the marked shapes, and sprinkle with icing sugar before serving. Date Meringue Tart.

Ingredients: Two pounds stoned dates, 1 cup chopped onion, 1 bulb garlic (chopped), 2 teaspoons salt, 1 teaspoon mustard seed, 1 teaspoon powdered ginger, 1 teaspoon powdered cinnamon, 2 or 3 long red chillies or 1-8 teaspoon cayenne, 1 teaspoon paprika, 1 cup treacle, 2 cups vinegar. Method: Mix the chopped dates, onion, garlic, seeded chopped chillies (or cayenne), paprika,• salt, ginger, cinnamon, and mustard seed in saucepan or preserving pan. Add the treacle and vinegar. Boil slowly for an hour, or till the consistency of thick jam, stirring frequently. Pour into dry heated jars. Cork tightly and make airtight before storing in a dry, cool place. Date Meringue Tart.

Ingredients: One tablespoon butter, 1 tablespoon flour, 1J cups milk, grated rind of 1 lemon, 1 cup stoned, chopped dates, 1 cup sugar, 2 eggs, 6oz. short crust, 2 tablespoons sugar for meringue. Method: Prepare the short pastry; line a pie plate or sandwich pan; trim the edges and prick the pastry centre. Bake in a moderately hot oven for about 10 minutes. Melt the butter in a saucepan; add the flour, blend smoothly, and cook for a minute. Add the milk and stir till the mixture boils and thickens. Stir in the prepared dates and simmer for five minutes. Remove from heat; add the grated lemon rind, sugar, and egg yolks; mix thoroughly and pour into the pastry shell. Bake slowly till the mixture sets. Beat the egg whites, add the sugar, and beat lightly. Heap the meringue on top of the date mixture and return it to the oven to set slowly and lightly brown the meringue. Serve hot or cold with custard or cream. Steamed Date Pudding. Ingredients: Two ounces butter, | cup sugar, 2 eggs, 3 tablespoons milk, 1A cups flour, 1 teaspoon baking powder, pinch of salt, 4oz. stoned dates, grated rind of J lemon or a little grated nutmeg.

Method: Cream the butter and sugar; gradually add the beaten eggs; then stir in the milk, chopped dates, sifted flour, baking powder, salt, and nutmeg or grated lemon rind, and mix thoroughly. Put into a buttered pudding mould or basin; cover with buttered paper or a clip-on lid, and steam for 1J to 2 hours. Turn out on a hot dish, and serve with sweet v/hite or date sauce or boiled custard. Date Creams.

Ingredients: Two cups sugar, A cup milk, 1 dessertspoon glucose (maize syrup), 1 teaspoon butter, few drops essence of lemon and cochineal, lib stoned dates, crystal sugar for coating. Method: Put the sugar, water, glucose, and butter in a saucepan; stir and heat slowly till dissolved; then boil slowly for seven minutes, without stirring. Lift saucepan into a basin with cold water; add essence, and beat till thick and creamy. Fill the prepared dates with the cream, and roll in or sprinkle with sugar. Portion of the cream may be coloured pale pink with a few drops cochineal if liked. Wrap each filled date in wax tissue. Date Loaf.-

Ingredients: Two cups self-raising flour, pinch of salt, 1 tablespoon sugar, 1 tablespoon butter, 1 cup stoned, chopped dates, 1 tablespoon golden syrup, 1 egg, j cup milk. Method: Sift the flour and salt, and mix with the sugar and prepared dates. Put the butter with the syrup in a cup and warm over boiling water. Beat the egg, mix with the milk, and add to the dry ingredients with the butter and

syrup. Mix thoroughly and put into a buttered loaf tin, covering with a buttered lid. Bake in a moderately hot oven for about 45 minutes, and turn the cooked loaf on to a cake cooler. Cut the cold loaf in slices, and serve with butter. Date Sauce. Ingredients: One and a half cups milk, 6 stoned dates, 1 dessertspoon cornflour or arrowroot, yellow rind of half a lemon, 1 tablespoon golden syrup or honey or 1 dessertspoon sugar, I teaspoon butter. Method: Put the chopped dates, milk, and thinly peeled yellow lemon rind into a saucepan; simmer gently for 10 minutes; strain, and return the liquid to the saucepan. Blend the cornflour or arrowroot smoothly with a little cold milk; add to the hot liquid; stir and simmer for three minutes. Add the butter and syrup, honey, or sugar. Mix well, and serve hot.