76 PKUITS AND HOW TO USE THEM. 



fervor toward the last of the baking. Three-quarters of an 

 hour should produce loaves of a ricrti brown, moist and ten- 

 der throughout. Do not cut the loaves for at least twelve 

 hours. This bread is a great favorite with children, and in 

 point of wholesomeuess and deliciousness is almost the ideal 

 food. 



Date Cake.— Beat together a slightly heaped cupful of 

 sugar and a half cupful of butter, add two well beaten eggs, 

 one-half teaspoonful essence of lemon and a scrape of 

 nutmeg; add one cupful of sweet milk with one teaspoonful 

 of saleratus dissolved in it; finally add two and one-half 

 cupfuls of flour with two teaspoonfuls <.<t cream of tartar 

 sifted through it. Stir gently into this creamy mass a well 

 heaped cupful of prepared dates. Bake in a shallow pan 

 and cut i n squares. Tour family will cordially invite you to 

 repeat this cake as often as your time and strength will 

 permit. 



Date Sandwiches.— Cut white or Grraham bread in 

 thin slices, trim off any hard crust that may cling round 

 the edges, batter thinly, thenspread on one sliceof prepared 

 dates. They will need to be gently coaxed, rolled and 

 spread with a silver fork to make a smooth layer. The 

 dates having accommodated themselves to circumstances, 

 cover with another thin slice of the buttered bread and press 

 the two sides gently together, after the well-known manner 

 of sandwiches. Serve while they are newly made. Your 

 guests will probably consider this dish a distinct novelty. 



Date Pudding. — Almost any recipe that has a layer of 

 jam or jelly as part of the rule may be beneficially changed 

 by substituting a layer of dates. The following formula 

 has been used with success, and is recommended as easy to 

 make and gratifying to the taste: Butter a pudding-dish 

 and sprinkle on the bottom half a cupful of dry bread 

 crumbs wet with a very little milk; cover with a layer 

 of the stoned and washed dates. The next layer should be 

 bread-crumbs as before, the same amount, and moistened 

 with milk still cautiously. Now heat one quart of milk 



