Indianapolis Times, Volume 39, Number 147, Indianapolis, Marion County, 28 October 1927 — Page 24

PAGE 24

Prize Recipes for Using Figs and Dates

Recipes for using figs and dates are numerous if the number sent in to The Times recipe editor to compete for today’s prizes may be taken as any sign. Os the hundreds sent in the twenty best have been chosen and are printed today. Readers whose recipes are printed will receive checks for one dollar for each recipe. Next Friday will be the day for recipes for honey. If you know of an especially, fine recipe for using honey send it to The Times recipe

editor by Wednesday noon to compete for next Friday’s prizes. Each day except Friday The Times prints a miscellaneous recipe for which a prize of one dollar is given. Send a recipe for any dish and may be you will recevie a dollar. One person should send only one recipe each week. Here are the recipes for figs and dates: Send your honey recipes in right away. Jellied Fruit Soak one-fourth box gelatine in one-fourth cup cold water and dissolve in one cup boiling water. Add two-thirds cup sugar, one-half cup souteme, juice of one orange, and juice ot one-half lemon. Cover the bottom of a mould with Jelly. When firm decorate with fruit in some design. Add more jelly, and when firm more fruit until all is used. The fruit consists of two bananas, cut in slices, one and one-half oranges, cut lengthwise in slices; four figs cut in strips, and one-fourth pound dates cut in quarters. Chill and serve with whipped cream. Mrs. C. H. Hull, 1616 Dawson St., City. Date and Nut Pudding One egg, one cup of sugar, onehalf cup milk, one teaspoon vanilla, one cup flour, two teaspoonfuls baking powder, one-half teaspoon of salt, one cup of dates, one cup of English walnuts. Break the egg into a bowl, beat it, then add the sugar, milk and vanilla. Mix well. Seed the dates and cut them into pieces. Cut the walnuts into pieces. Mix the dry ingredients with the dates and nuts. Then add them to the egg mixture. Mix and turn into oiled or greased earthenware individual molds, filling the molds about two-tihrds full with the mixture. Put the molds in a pan, pour hot water to the depth of an inch in the pan. Cover the pan containing the molds. Then bake at three hundred degrees for one hour. Serve with plain whipped or ice cream. Mrs. J. A. Bufalo, 1521 N. Garfield Ave., City. Date Cake Two tablespoons butter, one cup of sugar, one egg, one and one-half cups each of dates and nuts, one teaspoon soda and one cup of boiling water. Cream the butter and sugar, add well beaten egg. Sift flour three times, chop or grind the dates and nuts, pour over them one cup of boiling water in which one teaspoon of soda has been dissolved. Let cool then add with flour to first mixture. Bake in moderate oven about forty minutes. This cake is delicious and not so expensive. Mrs. Helen Longest, 3817 E. Fourteenth St., City. Date Bread Chop one cup of dates, add one cup of sugar, and two tablespoons of shortening. Pour over the above one cup boiling water. Let cool a little and then add two and onequarter cups flour, one egg, one teaspoon soda, one cup chopped nuts, one teaspoon of salt. Bake in round tins in a moderate oven. Mrs. R. A. Smith, 1417 E. Tabor St., City. Date Fritters Soak the dates in cold tea overnight. In the morning replace the stones by blanched almonds. Dip in fritter batter and fry in the usual manner. Jean M. Cole, Greensburg, Ind. Chiffon Salad One-half cup of dates, one-half cup of figs, one-half cup pineapple, three oranges, and three-fourths cup sugar. Cut the oranges in halves, remove the pulp, and put the orange

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shells on ice to stiffen. Cut the fruits into small pieces, add sugar and mix with mayonnaise. Fill each orange shell with the mixture and heap whipped cream on top. Arrange on a salad plate in a bed of lettuce leaves. This makes an attractive and delicious salad. Mrs. Pha, R. Cooper, 217 Water St., Pendleton, Ind. Date Bars Three eggs, well beaten, one cup of sugar, one and one-half cups of flour, two rounding teaspoons baking powder, ore cup of dates, and one cup of nuts. Pack in pans onehalf inch thick. Bake in moderate open one-half to three-quarters of an hour. Cut in strips and roll in powdered sugar while still warm. Mrs. Bert Davis, 1405 W. Main St., Crawfordsville, Ind. Date Candy Two cups of sugar, three-fourths of a cup of milk, one teaspoon of butter, one cup nut meats, one pound dates. Cook sugar, milk and butter until it forms a soft ball when tested in water. Add the dates pitted and cook until they are melted. Remove from fire, add nut meats, and beat until it cannot be beaten any longer. Pour into a buttered pan and cut in bars when cold. Mrs. R. Marsh, Zionsville, Ind. Fig Custard Two eggs, three teaspoons of butter, two teaspoons of cornstarch, three cups top milk, one cup sugar, one cup chopped figs, and one teaspoon of vanilla. Cook the beaten eggs and milk in a double,boiler to form a custard. Then place in a glass serving dish a layer of chopped figs, then a layer of custard, and put in a cool place to chill. Serve with whipped cream. Beryl Bailey, Lyons, Ind. Suffed Fig Salad Six preserved figs, one-half cup cream cheese, six stuffed olives chopped, one-half cup fresh French salad dressing. Split figs lengthwist, and scoop Out part of the pulp. Add this to the cream cheese and chopped olives, with two teaspoonfuls of French salad dressing. Lay, the halved figs on lettuce and pile a portion of cheese mixture high in each half. Poul salad dressing over all. Mrs. James S. Stone, 5115 Carvel Ave., City. Uncooked Date Pudding One cup of nuts, One-half pound graham crackers, one pound of dates, one pound marshmallows. Cut the dates and marshmallows, and roll the crackers fine. Mix all with enough water to make the mixture stick together. Mold in a pan two or three inches thick. Serve with whipped cream. It is better when it stands twenty-four hours or more. Frances R. Woodruff, 212 S. Walnut St., Bloomington, Ind. Tropical Fruit Filling Four tablespoons citron, same of raisins, one-half cup blanched almonds, one-fourth pound figs all chopped fine and well mixed together. Then take the beaten whites of three eggs and one-half cup sugar beaten together, add fruits to the whites and sugar, and beat thoroughly. Miss Annabelle Rowe, Lewisville, Ind. Fig Fudge One-quarter pound chopped figs, one pound brown sugar, pinch each of crdam of tartar and salt, one tablespoon of butter, one cup of water, and one teaspoon of lemon

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extract. Wash and dry the figs and chop them. Put the sugar and water in a saucepan and dissolve. Add butter and cream of tartar, and when it boils, add figs, and boil until it forms a soft ball when tried in cold water. Stir constantly. Remove from the fire, add lemon extract and salt, cool five minutes, then beat until it begins to grain. Pour into a buttered tin, and when it cools, cut in squares. Mrs. Roscoc Kirkman Jr., 2333 S. Pennsylvania St., City. Fig Preserves Put six quarts of figs into a boiling soda solution (one cup soda to six quarts boiling water) and allow figs to remain about five minutes. Rinse the figs well by putting them through two cold baths. Drain the fruit thoroughly and add gradually to a skimmed syrup which has been made by boiling two quart, sugar and three quarts of water together for ten minutes. Cook rapidly until the figs are clear and tender (about two hours). Carefully lift the fruit out and place in shallow pans. Cover the figs with the syrup and let them stand overnight. In the morning, pack cold figs in hot jars and fill each jar with the syrup. Cap and clamp jras. Mrs. Brandt Knaub, Dupont, Ind. Old English Date t*ie Two eggs, three-quarters of a cup of sugar, one half teaspoon of salt, one teaspoon cinnamon, one-quarter teaspoon each of cinnamon, nutmeg, allspice and cloves, one cup sour cream, one tablespoon fine crumbs, one cup dates, one-half cup cocoanut. Beat eggs, and add sugar, salt, spices, cream and crumbs. Mix well. Cut dates in pieces, and add to the egg mixture, and pour into pastry lin depie pan. Sprinkle top with cocoanut and put into a hot oveh. After ten minutes, reduce the heat and bake thirty-five minutes longer. Miss Teresa Bedlnghaus, 219 S. Meridian St., City. Shredded Dates Fill individual glass dishes with dates that have been stoned and shredded, mixing in a few bits of candied ginger. Pour into the dishes enough sweet milk to almost cover the dates, and set in the ice chest to chill for an hour or two. Before

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serving, put a little fresh whipped cream on top of each dish. This is an excellent nursery desert. Gertrude B. Bersch, 1820 Central Ave., City. Date and Apple Dressing Three cups of bread crumbs, one quarter cup of melted lard, one teaspoon of salt, one cup of apples, cut and stewed, few grains of pepper, one-half cup of dates, stoned and stewed, one-half cup nut meats. Mix thoroughly and bake with spare ribs or pork. Mrs. Bella Wright, 253 S. Keystene Ave., City. Fig and Date Pudding Two cups of flour, two tablespoons of shortening, four teaspoons of baking powder, seven-eights of a cup of milk, one-half teaspoon of salt, one-fourth cup of sugar, onehalf cup of finely chopped figs, onehalf cup of finely chopped dates, one-half teaspoon of mace, or nutmeg. Sift sugar and spices with dry ingredients. Work in shortening and chopped fruits with the liquid. Place in greased mold and steam two and one-half hours. Serve with hot vanilla sauce. 604 E. Fourth St., Seymour, Ind. Cabbage and Date Salad Two cups of shredded cabbage, one-half cup dates, but fine. Mix with following boiled dressing: Onehalf teaspoon salt, one teaspoon mustard, one and one-half tablespoons sugra, few grains cayenne, one-half tablespoon of flour, yolks of four eggs, one and one-half table - spoons butter melted, three-fourths cup milk, one-fourth cup vinegar. Mix dry ingredients, add beaten yolks of eggs, butter, milk and add vinegar very slowly. Cook in double boiler, cool. Mrs. George Yeager, Russellville, Ind. Date Macaroons Stone and chop three dozen dates. Cut one-half pound almonds lengthwise in slices, but do not blanch them. Beat whites of two eggs until foamy. Add one cup powdered sugar, and beat until stiff. Add the dates and then the almonds, mixing thoroughly. Drop the mixture with a teaspoon In small piles one-half inch apart. Bake until dry in a very slow oven. Rose Eleanor Dally, 324 Spencer Ave., City.

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OCT. 28, 192 T