DATES. 75 



Date Puffs.— Cream together one cup of sugar and one- 

 fourth as much butter, and into it stir two baaten eggs, 

 four tablespoonfuls of sweet milk, flavoring to taste, and one 

 large teaspoonful of baking-powder sifted withflour enough 

 for a rather thick batter. With this half fill oiled cups, 

 then put in a large tsblespoonful of stoned dates and over 

 these a spoonful of butter. Steam or bake, and st-rve with 

 sweet cream. Oranges, peaches, apricots, figs, or canned 

 fruit drained of its juices may be used in place of dates. 



Date Mush.— Into a kettle of boiling water stir slowly 

 coarse wheaten flour, either the crushed wheat or Graham 

 flour. It will take about two cups of flour to thicken a lit- 

 tle more than two quarts of water. It should be slowly 

 sifted through the fingers to prevent lumping. Let it boil, 

 with little stirring so as!not break the granules, over a mod- 

 erate fire for ten minutes. Then stir in a pint of fresh dates 

 and let the mush cook five or ten minutes more before re- 

 moving to the back of the stove. Serve warm or cold. If 

 the latter, mould the mush in small bowls. Invert them on 

 small soup plates, and eat with cream or fruit juice. This 

 makes an excellent dish for breakfast or luncheon. 



The following recipes are from Mrs. Eleanor W. F. 

 Bates in Good Housekeeping, and are < mginal with that 

 lady, who dsFsrves the honor of having added several 

 wholesome dishes to the repertoire of the fruit-loving 

 housekeeper. 



Date Bread.— At night set a sponge of one quart of 

 lukewarm water, three pints of common white flour, half a 

 teacupful of potato j-east and a teaspoonful of salt. Set it 

 in a warm place to rise, and in tlie morning add one-half 

 cupful each of molasses and sugar, and about five cupf uls of 

 whole wheat flour. Thia recipe makes three good-sized 

 loaves, and one or two may be reserved for plain bread if 

 you wish ; but for each loaf of date bread stir in a pint 

 (slightly heaped) of the prepared dates. Rise again and 

 bake in an oven not too hot at first, bat increasing in 



