Wash, dry, and pit the desired quantity of dates, being careful not to break more than are necessary. Fill the cavity made by removing the pit with malted nuts, and press together. Make an icing of the white of an egg, eight or nine tablespoonfuls of powdered sugar, a few drops of lemon juice, and one teaspoonful of corn starch. Dip the dates in this, using a sharp toothpick with which to handle them, and place on an oiled paper or plate to dry. Or the icing may be made with less sugar, and after they are dipped, roll them in powdered or Victor sugar.
SAGO FRUIT
- Sago, 1 cup.
- Sugar, ½ cup.
- Oranges, 2.
Wash the sago through three waters, and simmer in a quart of water with the sugar until transparent and thoroughly done. Peel and slice the oranges, remove the pips, and add to the sago. Cook a few minutes longer, then turn into six or eight individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam.
RICE PATTIES
- Rice, cooked, 2 cups.
- Butter, 1½ tablespoonfuls.
- Egg whites, well-beaten, 2.
- Sugar, 1 tablespoonful.
- Nutmeg.
Mix, and stir over the fire till well blended; when cold, form into patties, roll in beaten white of egg, and then in bread crumbs moistened with melted butter. Bake. Serve hot with sweetened cream, flavored with nutmeg.
LEMON OMELET
- Corn starch, 1 dessertspoonful.
- Cream, ½ cup.
- Eggs, 4.
- Butter.
- Powdered sugar.
- Flour, 1 teaspoonful.
- Salt.
- Boiling milk, 1 cup.
- Lemon honey.