276 FRUIT RECIPES 



whipped in process of cooling, add the well-beaten whites 

 of two eggs and one cup of stoned, chopped dates. Place 

 in a mould and set on ice to chill. 



DATE PIE 



For two pies use a pound of" dates. Wash them and 

 place in a crock with a quart of milk to heat slowly. When 

 soft stone them and crush or put through colander. Add 

 an egg or a tablespoon of dissolved cornstarch to thicken, 

 then place in a baked pastry shell. Whipped cream or a 

 meringue may be used with this or thin lattice strips of 

 paste laced over it. 



DATE LAYER CAKE 



Use the "One, Two, Three, Four" recipe (see Introduc- 

 tory Recipes) and bake in layers. Ice with a plain, boiled 

 icing (see Introductory Recipes) in which, as it cools, 

 should be stirred one cup of stoned, chopped dates. 



DATE LOAF^CAKE 



Make the cake as above, using, however, an additional 

 cup of flour and a second heaping teaspoon of baking pow- 

 der. Add one grated nutmeg, the grated rind of one 

 lemon, and one pound of dates, stoned, cut fine, and dredged 

 with flour. Bake in a moderate oven one hour or more. 



DATE MACAROONS 



Beat the whites of three eggs stiff, then add gradually 

 a half pound of powdered sugar (a dessertspoonful of 

 cornstarch sifted through the sugar) ; one-half cup of fine- 

 chopped nuts and one of dates, and the rind of an orange 

 grated. Work well together gently, adding enough grated 

 cocoanut to make stifE enough to form into balls. Very 



