74 FRUITS AND HOW TO USE THEM. 



and the leaves furnish mats, bags and material for thatch- 

 ing. Buildings are made from the wood of the palm and 

 cordage from its fibers, so that no portion of the precious 

 growth goes to waste. 



The free use of the date is considered most wholesome. 

 In place of citron especially dates may be used to advan- 

 tage in many kinds of cookery. They should be pulled 

 apart by the fingers and washed in water so thoroughly as 

 to remove the dust which may have clung to them while 

 drying in theii" not too cleanly Easteru home, and drained. 

 Eemove the stones with the .'ingers or with a small sharp 

 knife. 



Date Sauce. — Prepare apples as for apple sauce, and 

 partially cook. Add an equal quantity of dates and a lit tie 

 sugar and continue stirring until the latter fruit is tender. 

 Serve warm or cold. 



Date Pudding-.— Chop fine one cup of suet and beat it 

 with one cup of sugar and the yolks of two eggs till light. 

 Thenaddateaspoontulol cinnamon, the well-beaten whites 

 of two eggs, a d lastly one teaspoonful of baking-powder. 

 Mix well and stir in one pound of dates stoned and chopped 

 fine. Boil or steam three hours in an oiled mould or pail. 

 Serve with hard sauce. The dates may be replaced with 

 flgs, candied cherries, plums, raisins, or currants. 



Date Pie, No 1.— Soak one pound of dates in warm 

 water overnight, then stew and sift the same as pumpkin. 

 This will make three pies. Into the pulp stir three beaten 

 eggs, a teaspoonful of cinnamon, add milk enough to fill 

 thfc plates and sugar to taste. Bake with one crust 



Date Pie, No 2.-- Bake the stoned fruit, either vrath or 

 without apples, between two cmsts. First stir them into a 

 pulp with a little warm water. After filling the under 

 paste, sweeten them, dredge with flour, cover with the 

 second paste, and bake in a quick oven. 



