1 C-graham flour
2 C-white flour
3 t-baking powder
1/3 C-"C" sugar
2 t-salt
1/3 pound of dates, cut fine
1½ C-milk
1 egg
Mix the flour, baking-powder, sugar, salt and dates ground fine. Beat the egg with a fork, and add the milk. Pour slowly into the dry ingredients. Mix thoroughly and pour into two well-buttered bread pans. Allow to stand fifteen minutes and bake forty minutes in a moderate oven. When cold, cut very thin and spread with butter for sandwiches. Date bread is better for sandwiches when one day old.
Maple Icing
1½ C-maple sugar
1½ C-granulated sugar
2/3 C-milk
1 t-butter
1/8 t-cream of tartar
Cook all the ingredients together until a soft ball is formed when a little is dropped into cold water. Beat until creamy enough to pour on the cake.
Salted Peanuts (Twelve portions)
2/3 lb. peanuts (shelled)
4 T-olive oil
2 t-salt
Cover the peanuts with boiling water; allow to stand for fifteen minutes. Place one-third of the amount in a strainer (allowing remainder to stay in water) and remove the skins. Prepare all the peanuts the same way. Place two tablespoons of oil in the frying pan, when hot add the peanuts; stir constantly with a fork and cook over a moderate fire fifteen minutes. When brown remove the nuts, add another tablespoon of oil and another third of the peanuts, continue until all the nuts are cooked. Add the salt. Lard may be used in place of oil, but the latter makes the nuts taste and brown better.