Browse Items (29 total)
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Star Salad / Orange Salad
Star Salad
On individual plates of lettuce
arrange, in star pattern, five sec-
tions of grapefruit, free from
membrane; on these place five
sections of Sunkist orange, free
from membrane. Cut long, slen-
der strips of figs, and place on
edge of Sunkist orange sections;
fill spaces between orange star
points with finely-cut dates.
Serve with French Dressing.
Orange Salad
Pare two Sunkist oranges, cut in very
thin slices, and slices in quarters. Pour
over French Dressing, to which is added
a few grains of mustard, and serve on a
bed of watercress.
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# Star Salad / Orange Salad
## Ingredients
### Star Salad
- Lettuce leaves (for individual plates)
- 5 sections grapefruit, free from membrane
- 5 sections Sunkist orange, free from membrane
- Figs, cut into long, slender strips
- Dates, finely cut
- French Dressing
### Orange Salad
- 2 Sunkist oranges
- French Dressing, with a few grains of mustard added
- Watercress (for serving)
---
## Instructions
### Star Salad
1. On individual plates lined with lettuce, arrange five sections of grapefruit, free from membrane, in a star pattern.
2. On top of the grapefruit sections, place five sections of Sunkist orange, free from membrane.
3. Cut figs into long, slender strips and place on the edge of the orange sections.
4. Fill the spaces between the orange star points with finely-cut dates.
5. Serve with French Dressing.
### Orange Salad
1. Pare two Sunkist oranges, cut into very thin slices, then cut the slices into quarters.
2. Pour over a French Dressing to which a few grains of mustard have been added.
3. Serve on a bed of watercress. -
Date Cake / Date Loaf
Date Cake
1 1/2 c sugar
3/4 c butter
2 eggs
1 1/2 c sour milk
2 tsp soda
3c flour 1 c dates
1 tsp cin nutmeg - cloves
Back:
• Date Loaf
1 sq. chocolate (melted)
1/2 c butter 1c. sugar
2 eggs 1c butter milk
1 lvl tsp soda 2 c. flour
vanilla cinnamon & cloves
dates & nuts.
---
# Date Cake and Date Loaf
*Two recipes on one card*
---
# Date Cake
## Ingredients
- 1 1/2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups sour milk
- 2 tsp baking soda
- 3 cups flour
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
## Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time.
4. Dissolve baking soda in sour milk.
5. Sift together flour, cinnamon, nutmeg, and cloves.
6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour.
7. Fold in chopped dates.
8. Pour into prepared pan.
9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting if desired.
## Editor's Notes
- **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices.
- **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes.
- **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate.
- **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition.
- **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred.
---
# Date Loaf
## Ingredients
- 1 oz unsweetened baking chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 level tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 cup dates, pitted and chopped
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time.
5. Stir in melted chocolate and vanilla.
6. Dissolve baking soda in buttermilk.
7. Sift together flour, cinnamon, and cloves.
8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour.
9. Fold in chopped dates and nuts.
10. Pour into prepared loaf pan.
11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
12. Cool in pan 10 minutes before turning out onto a wire rack. -
Frozen Date Nut Ice Cream Pie
Better recipe
Frozen Date Nut Ice Cream Pie
1 qt or 2 pts ice cream 1/2 c cold water
1 8 oz pkg. pitted dates 1/4 c chopped pecans
1/2 c water 1 c vanilla wafer crumbs
1/2 c sugar 3 finely crushed
1 tsp lemon juice 1/4 c 1/2 stick butter
1 TBsp. plain gelatine melted.
Cut dates in fourths. Combine with water,
sugar & lemon juice. Cover and cook
slowly until dates are soft. Cool. Stir
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in gelatine which has been dissolved
in 1/2 c cold water. Add nuts. Combine
wafer crumbs with butter. Press onto
sides & bottom of 9" pie plate. Chill.
Spread 1 pt. ice cream over crust. Cover
with date mixture. Top with 1 pt. slightly
softened ice cream. Garnish with addi
tional wafer crumbs or nuts. Freeze
until ready to serve. serves 8.
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# Frozen Date Nut Ice Cream Pie
*Better recipe*
## Ingredients
- 1 qt or 2 pts ice cream
- 1 (8 oz) pkg pitted dates
- 1/2 c water
- 1/2 c sugar
- 1 tsp lemon juice
- 1 Tbsp plain gelatine
- 1/2 c cold water
- 1/4 c chopped pecans
- 1 c vanilla wafer crumbs, finely crushed
- 1/4 c (1/2 stick) butter, melted
## Instructions
1. Cut dates in fourths.
2. Combine with water, sugar, and lemon juice. Cover and cook slowly until dates are soft. Cool.
3. Stir in gelatine which has been dissolved in 1/2 c cold water.
4. Add nuts.
5. Combine wafer crumbs with butter. Press onto sides and bottom of 9" pie plate. Chill.
6. Spread 1 pt ice cream over crust.
7. Cover with date mixture.
8. Top with 1 pt slightly softened ice cream.
9. Garnish with additional wafer crumbs or nuts.
10. Freeze until ready to serve.
Serves 8. -
Date Cake
DATE CAKE
1/2 c dates cut up
1 C boilinb water
1 tsp soda
Put soda in boiling water and pour over dates--let cool
Add 1 c sugar and 1 egg
Add date mix and 1 cup flour
Bake at 350 degrees in greased and floured pan.
FROST: 1/2 c brown sugar
3 Tbs milk
1 Tbs butter
Add 1/2 c powdered sugar while hot and 1/2 to
1 tsp maple extract
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# Date Cake
## Ingredients
- 1/2 cup dates, cut up
- 1 cup boiling water
- 1 tsp soda
- 1 cup sugar
- 1 egg
- 1 cup flour
## Instructions
1. Put soda in boiling water and pour over dates. Let cool.
2. Add sugar and egg.
3. Add date mixture and flour.
4. Bake at 350 degrees in a greased and floured pan.
## Frosting
### Ingredients
- 1/2 cup brown sugar
- 3 Tbsp milk
- 1 Tbsp butter
- 1/2 cup powdered sugar
- 1/2 to 1 tsp maple extract
### Instructions
1. Combine brown sugar, milk, and butter; bring to boil.
2. While hot, add powdered sugar and maple extract. Mix well.
3. Spread over cake. -
Date Balls
Connie McPhail
Alberta Thornton
{ 1 pkg dates cut up fine
{ ½ cup white sugar
{ ¼ " butter
1 egg beaten put on stove & cook slowly
for 10 minutes only
Let cool then add —
½ cup chopped nuts
1½ " Rice Crispies
Roll in small balls in coconut
" Put butter on hands when you roll.
Keep cold.
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# Date Balls
*From Connie McPhail / Alberta Thornton*
## Ingredients
- 1 pkg dates, cut up fine
- 1/2 cup white sugar
- 1/4 cup butter
- 1 egg, beaten
- 1/2 cup chopped nuts
- 1 1/2 cups Rice Krispies
- Coconut (for rolling)
## Instructions
1. Combine dates, sugar, butter, and beaten egg in a saucepan; put on stove and cook slowly for 10 minutes only.
2. Let cool, then add chopped nuts and Rice Krispies.
3. Roll into small balls, then roll in coconut.
4. Put butter on hands when you roll. -
Date Oatmeal Bars
Date Oatmeal Bars Florence Bebber PPPA
1 cup rolled oats Feb. 13, 1979
1 cup hot water
2 cups brown sugar
2 eggs
1/2 cup oleo
1 cup flour
1/2cup dates
1 teaspoon soda
1 teaspoon salt
vanilla
1/2 cup nuts
1/2 cup coconut
Bake at 350 about 30 min
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# Date Oatmeal Bars
*From Florence Bebber, Feb. 13, 1979*
## Ingredients
- 1 cup rolled oats
- 1 cup hot water
- 2 cups brown sugar
- 2 eggs
- 1/2 cup oleo
- 1 cup flour
- 1/2 cup dates
- 1 tsp baking soda
- 1 tsp salt
- Vanilla
- 1/2 cup nuts
- 1/2 cup coconut
## Instructions
1. Combine all ingredients and mix well.
2. Bake at 350°F for about 30 minutes. -
Date & Nut Bread
DATE & NUT BREAD 1960
1 cup dates(cut)
1 tsp soda
3/4 cup boiling water
Sprinkle soda over dates, pour boiling
water on top.
1 egg
1 tsp vanilla
3/4 cup sugar
1 tbsp melted butter
½ cup broken walnuts
1 3/4 cup sifted flour
Beat egg yolk, add vanilla, sugar & melted
butter, then pour over date mixture, add flour
Back:
and nuts and mix well. Fold in beaten egg
white.
Bake in loaf well greased pan 45 mins to
1 hour 350 oven.
300-
Mrs. Bonneau
Oct 10, 1957
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# Date & Nut Bread
*From Mrs. Bonneau, October 10, 1957*
## Ingredients
- 1 cup dates, cut
- 1 tsp soda
- 3/4 cup boiling water
- 1 egg, separated
- 1 tsp vanilla
- 3/4 cup sugar
- 1 Tbsp melted butter
- 1/2 cup broken walnuts
- 1 3/4 cup sifted flour
## Instructions
1. Sprinkle soda over dates, then pour boiling water on top.
2. Beat egg yolk, add vanilla, sugar, and melted butter, then pour over date mixture.
3. Add flour and nuts and mix well.
4. Fold in beaten egg white.
5. Bake in a well greased loaf pan 45 minutes to 1 hour in a 300° oven. -
Date Cake
Date Cake
1 cup chopped dates
1 ,, hot water with 1
teaspoon soda turned over
dates.
Let stand while mixing
1 cup sugar
1 egg
1/2 cup butter and la[rd]
mixed,
1 1/2 cups flour wit[h] p[inch]
of salt
1/2 cup cho[pped nuts]
Back:
[1] teasp vanilla
Saving some of the
nuts to sprinkle over
top before baking.
Bake 3/4 hr.
350 oven
---
# Date Cake
## Ingredients
- 1 cup chopped dates
- 1 cup hot water with 1 tsp baking soda, turned over dates
- 1 cup sugar
- 1 egg
- 1/2 cup butter and lard, mixed
- 1 1/2 cups flour with pinch of salt
- 1/2 cup chopped nuts (save some to sprinkle on top)
- 1 tsp vanilla
## Instructions
1. Pour hot water mixed with baking soda over chopped dates. Let stand while mixing remaining ingredients.
2. Mix together sugar, egg, and butter and lard mixture.
3. Add flour with pinch of salt and mix together.
4. Stir in chopped nuts and vanilla.
5. Pour batter into pan. Sprinkle reserved nuts over top before baking.
6. Bake at 350°F for 3/4 hour. -
Date & Nut Bars
Pearl's May 28, 1973
Date & Nut Bars
1 stick butter (½ cup) }
1 cup cup up dates } melt butter + dates
1 teasp vanilla
1 cup sugar
2 eggs beaten (add to - above)
1 cup flour
½ tea Baking Powder
½ cup chopped dates Nuts
½ salt
Melt butter + dates to-gether
Add all other ingredients 350 oven
Bake 30 minutes
Cookie Pan
Back:
Androscoggin Lodge No. 2[?]
Fidelity Rebekah Lodge No. 4, W[?]
ment No. 13, Canton Worumbus N[?]
Auxiliary P.M. No. 13 request the[?]
company at the RECEPTION to be[?]
MELVIN A. KELLEY, GRAN[?]
Grand Lodge I.O.O.F. of
WILLIAM CROSSLEY, GRAN[?]
at the Hasty Memorial Armory[?]
Saturday Evening, Nov. 3, 196[?]
Alberta P. Th[?]
205 Webster[?]
R.S.V.P.
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# Date & Nut Bars
*From Pearl, May 28, 1973*
## Ingredients
- 1 stick (1/2 cup) butter
- 1 cup dates, cut up
- 1 tsp vanilla
- 1 cup sugar
- 2 eggs, beaten
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 cup chopped nuts
- 1/2 tsp salt
## Instructions
1. Melt butter and dates together.
2. Add all other ingredients and mix together.
3. Bake in a cookie pan at 350°F for 30 minutes. -
Danish Miniature Pastries
Danish Miniature Pastries
1 cup butter or margarine
½ cup shortening
1 pkg. Fleischmann's
active dry yeast
¼ cup warm water (not hot
—110 to 115°)
1 can (14½ oz.) evaporated
milk (1⅔ cups)
3 egg yolks, slightly
beaten
2 tbsp. sugar
2 tsp. salt
1 tsp. vanilla
5 cups GOLD MEDAL
Flour*
½ cup sugar
2 tsp. cinnamon
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir
in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups
of flour; beat at med. speed on mixer 3 min., or beat by hand until smooth. Stir
in remaining flour; mix until smooth. Round up dough in lightly greased bowl;
cover with damp towel. Refrigerate several hrs. or overnight. (Dough must
be firm.) Divide dough in half; blend sugar and cinnamon; use this mixture for
rolling out dough on cloth-covered board. Roll dough into two 16″ squares. Cut
into 4x1″ strips. Spread teaspoonful of desired filling (recipes below) on strip;
roll up jelly-roll fashion. Place on greased baking sheet, cut-side-down. Cover;
let stand in warm place (85°) 1 hr., or until a slight indentation remains in
dough when touched with finger. Heat oven to 350° (mod.). Bake about 15 min.,
or until golden brown. Drizzle with confectioners' sugar icing while warm.
Date-Nut Filling: Cook 2 cups dates, cut up, ¾ cup sugar and ¾ cup water
slowly, stirring constantly, until thickened. Add ½ cup chopped nuts. Cool.
Koiache Filling: Simmer 1 cup (½ lb.) prunes and ¾ cup (4 oz.) dried apricots
in water to cover about 30 min., or until tender. Drain; chop fruit fine. Mix
with ½ cup sugar, 1 tbsp. lemon juice, 1 tbsp. grated lemon rind and ¼ tsp.
allspice.
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[blank card — upper portion]
[partial second recipe visible below:]
2[?]
9″ Baked Pie Shell
24 large marshmallows
1 cup crushed pineapple, undrained
1 tbsp. lemon juice
1½ cups whipping cream, whipped
Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice.
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# Danish Miniature Pastries
## Ingredients
- 1 cup butter or margarine
- 1/2 cup shortening
- 1 pkg Fleischmann's active dry yeast
- 1/4 cup warm water (110–115°F — not hot)
- 1 can (14 1/2 oz) evaporated milk (1 2/3 cups)
- 3 egg yolks, slightly beaten
- 2 Tbsp sugar
- 2 tsp salt
- 1 tsp vanilla
- 5 cups Gold Medal all-purpose flour*
## Cinnamon Sugar (for rolling)
- 1/2 cup sugar
- 2 tsp cinnamon
*To measure flour: dip nested dry measuring cups into flour and level off with a straight-edged spatula, or sift if preferred.*
## Instructions
1. Melt butter and shortening together over low heat. Cool slightly.
2. Dissolve yeast in warm water (110–115°F).
3. Stir in evaporated milk, egg yolks, sugar, salt, vanilla, and melted butter/shortening mixture.
4. Blend in 2 cups flour; beat at medium speed for 3 minutes, or beat by hand until smooth.
5. Stir in remaining 3 cups flour and mix until smooth.
6. Round up dough in a lightly greased bowl; cover with a damp towel.
7. Refrigerate several hours or overnight. Dough must be firm before proceeding.
8. Divide dough in half. Combine sugar and cinnamon for rolling mixture.
9. On a cloth-covered board dusted with the cinnamon sugar mixture, roll each half into a 16" square.
10. Cut into 4×1" strips.
11. Spread 1 tsp of desired filling (see below) on each strip and roll up jelly-roll fashion.
12. Place rolls cut-side down on a greased baking sheet.
13. Cover and let stand in a warm place (85°F) for 1 hour, or until a slight indentation remains when dough is touched with a finger.
14. Bake at 350°F for approximately 15 minutes, or until golden brown.
15. Drizzle with confectioners' sugar icing while still warm.
---
## Fillings
### Date-Nut Filling
- 2 cups dates, cut up
- ¾ cup sugar
- ¾ cup water
- ½ cup chopped nuts
Cook dates, sugar, and water slowly over low heat, stirring constantly, until thickened. Add chopped nuts. Cool completely before using.
---
### Kolache Filling
- 1 cup (½ lb) prunes
- ¾ cup (4 oz) dried apricots
- ½ cup sugar
- 1 Tbsp lemon juice
- 1 Tbsp grated lemon rind
- ¼ tsp allspice
Simmer prunes and apricots in water to cover for approximately 30 minutes until tender. Drain and chop fruit fine. Mix with sugar, lemon juice, lemon rind, and allspice. Cool completely before using. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
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# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds. -
Date & Nut Bread
Date & Nut Bread 350°
1 Hour
3/4 cup chopped pecans )
1 cup " dates ) Mix all these
1½ tsp soda ) indredients and
1/2 tsp salt ) let stand 15 min.
1/4 cup shortening (oleo)
3/4 " boiling water )
2 eggs slightly beaten
1 cup sugar
1½ cup sifted flour
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# Date & Nut Bread
## Ingredients
- 3/4 cup chopped pecans
- 1 cup chopped dates
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup shortening (oleo)
- 3/4 cup boiling water
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 1/2 cups sifted flour
## Instructions
1. Combine pecans, dates, baking soda, salt, shortening, and boiling water. Mix all these ingredients together and let stand 15 minutes.
2. Add slightly beaten eggs, sugar, and sifted flour; mix to combine.
3. Pour into a greased loaf pan and bake at 350° for 1 hour.