DATE— COCOANUT 275 



for a few minutes, adding a few drops of lemon or lime or 

 orange juice, then remove the fruit, add a little sugar to 

 the water left in the cooking- vessel, and simmer until the 

 syrup is thickened. Pour this over the fruit and serve 

 when cold. 



DATE JAM 



Jam may be made from dates by cooking in the pro- 

 portion of one pound of stoned fruit to one cup of water 

 and a half-pound of sugar — the sugar to be added after 

 the fruit has simmered about eight minutes. Add with 

 the sugar a teaspoonful of butter and spice, or lemon 

 juice, or other flavouring as one chooses. Cook down 

 until smooth and thick and place in jars. 



DATE FLUFF-DUFF 



Stew one cupful of dates, stoned, until tender, then put 

 through a colander and mix with one cup of sugar in which 

 has been sifted a teaspoonful of cream of tartar. Beat 

 thoroughly the whites of five eggs with a pinch of salt and 

 when perfectly stiff add the yolks of two and whip again. 

 Now mix lightly, a little at a time, with the dates and 

 sugar and place in a buttered baking-dish. Sprinkle over 

 the top one-ha;if cup of fine-chopped nuts and bake for 

 fifteen minutes. Serve this with cream, plain or whipped. 



DATE FOAM 



Make an orange or lemon gelatine jelly. (With a plain 

 gelatine it is best to follow directions given by the manufac- 

 turers of the particular brand one uses, as they know best 

 the strength of their gelatine, using, however, in a warm 

 climate one cup less of water than that recommended). 

 With this as a foundation, when the gelatine begins to 

 harden slightly on being removed from the stove and 



