Pleasant Grove Review | 1934-02-23 | Page 7 | Mothers's Cook Book

STUFFED DATES r0 WE ever tire of the delectable dates? They are so good to serve with the afternoon tea, in salads, sal-ads, as desserts, as a confection, or stuffed with various fillings, one has an infinite variety and they are always al-ways welcome. The following are a few fillings for stuffed dates: Orange Peanut. To one-third of a cupful of peanut pea-nut butter add slowly five table-spoonfuls table-spoonfuls of orange juice and one-half one-half teaspoonful of grated orange rind. Fill the dates and roll them in chopped salted peanuts. Apricot Coconut. Wash one cupful of dried apricots. apri-cots. Steam over boiling water to soften, then run through a food chopper with one-half cupful of nut meats and two-thirds of a cupful of coconut. Add two tahlespoonfuls of orange juice and one teaspoonful of orange rind. Mix until well blended. blend-ed. Stuff dates and roll in sugar. Parisian Sweets. Take one package of dates, one package of coconut, one-fourth pound each of figs and dried apricots, apri-cots, put through a food chopper. Add a tablespoonful of orange Juice and a teaspoonful of the grated rind. .Mix well and divide into parts. For fruit caramels pack the portion Into small pans lightly oiled or buttered, crease into squares and place a nut meat on each square. Chill, cut into cubes with a sharp knife that has been dipped into water. Dried fruits may he ue:l for fruit favors, turtles, animals: and various vari-ous nttraotive tilings like cincrer liroad n.cn r.'.ay be ma!e from figs, raisius, dates and nuts. C by W.-J'.ern NoT,r..r,?r L'rl m.