TO-DAY’S RECIPES

Wanganui Chronicle, Volume 77, Issue 152, 29 June 1934, Page 2

TO-DAY’S RECIPES

NEW WAYS WITH DATES. The date is one of the valuable foods that we may cat. Unspoiled by any of the refining processes which so often rob our foods of nourishment essential to our well being, “sunlight in storage” is a definition given of a natural food which ripens and dries in the intense heat of the sun. Date and Celery Sandwiches. —Prepare 1 cup chopped dates and 4 cup finely shredded celery. Alix to a paste with salad dressing and spread between slices of prepared bread. Date Paste for Sandwiches. —Take 21b of stoned dates, Mb. shelled walnuts, 41b. figs. Pass the fruit and nuts through a mincer. Add sufficient boiling water to form the mixture into, a paste of the right consistency for spreading. Date Loaf.—Sift into a bowl 1 cup self-raising flour, 1 teaspoon cinnamon, and a pinch of salt; add 1 tablespoon brown sugar, 2 tablespoons of finely chipped dates. Work into a fairly damp dough with i cup hot water, in which has been mixed 1 tablespoon of treacle and 1 teaspoon butter. Turn the mixture into a well-greased loaf tin and bake in a moderate oven for half an hour. Date Waldorf Salad.—Take 2 large apples, peeled t cored and cut into small dice, 4 cup celery cut into small dice, £ cup nutmeats, $ cup dates, stoned and cut into quarters. Toss the diced apples in some of the salad dressing, so that the apple is completely covered with it, as this prevents discoloration. Alix the apples, celery, dates and nut meats, and add some more dressing to moisten the mixture. Pile in mounds in cup-shaped lettuce leaves and serve. Stuffed Date Salad.—Take 30 dates, ilb cheese, salt and pepper, thick boiled salad dressing, lettuce. Stone the dates. Grate the cheese, and mix it to a paste with salad dressing, seasoning to taste with salt and pepper. Stuff the dates with the cheese mixture. Arrange the dates in a circle on a bed of lettuce leaves, and place the dressing in the centre of the salad. Serve immediately.