DATE— COCOANUT 277 



little cocoanut will be required, so it is best to add but a 

 tablespoonful first and bake a "try-cake" as a test. 



STUFFED DATES 



These are not necessarily for mere sweetmeats as there 

 is in them a great amount of condensed nourishment, 

 though they make a most "dainty dish to set before a 

 king." 



Select the largest dates and pinch out the stones. 

 Fill space with nuts or a plain cream-candy filling made 

 by working in with the whipped white of an egg as much 

 powdered or confectioners' sugar as it will stand. This 

 should be flavoured with lemon juice or some other de- 

 cided flavour. (Or, see Introductory Recipes.) 



DATE FUDGE 



To two cups of granulated sugar add two-thirds of a cup 

 of sweet milk and one-third cup butter. Add one tea- 

 spoonful of vanilla when the syrup has begun to simmer. 

 Stir this until just after the vanilla has been added, then 

 let cook for twenty-five minutes without stirring, watch- 

 ing carefully, however, that it does not burn. When a 

 light brown in colour pour out on plates on which are spread 

 chopped or halved dates and let cool. 



DATE ICE 



Make a lemonade or orangeade and to each quart of liquid 

 add one pound of stoned, chopped dates and a half cupful 

 of fine chopped nuts. A little lemon extract may be 

 added. Freeze. 



DATE ICE-CREAM 



Make the usual foundation ice-cream, adding to it 

 for each quart a cupful or more of shredded dates, then 

 freeze. (Flavour as liked.) 



