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Dates Stuffed with Left-over Icing
Add enough more confectioner's sugar to any left-over uncooked icing to make it quite stiff, flavor it with a little more lemon-juice or vanilla, and mix in a few chopped peanuts. Stuff the dates with this mixture.
Meringues (from Left-over Pie Crust) Roll bits of pie crust rather thin, cut in domino shapes, prick slightly and bake. Spread thickly with any kind of jam or marmalade. Beat the white of an egg to a stiff froth, adding one tablespoonful of sugar and a little lemon-juice while beating, pile on the top, and brown lightly in the oven.
A Apple Charlotte, 199.
Apple and Ginger Fluff, 190.
Apple Sauce Cake, 198.
Apples, Baked (with Pork), 38.
Fried (with Pork), 39.
Apricot Sauce, 198.
Asparagus, Soup, 103.
Tips (with Creamed Chicken), 56. with Cheese, 102. use in Vegetable Sauce, 68.
B BACON (AND HAM), SECTION ON, 45-48.
Bacon, and Liver Hash, 47. with Poached Egg (Yankee Toast), 47. how to use fat from, 5.
Banana and Jam Pudding, 225.
Beans (Baked Beans), Rarebit, 104.
Salad, 104.
Soup, 103. and Tomato Purée, 103.
Warmed over, 104.
BEEF, SECTION ON, 7-18.
Beef, Croquettes, 18.
Loaf, 9.
Pie, 9.
Roast in Tomato Sauce, 8.
Scallop, 18.
Scallop of Roast with Rice, 14.
Soufflé, 10.
Soup, 17.
Beet, Rice and Celery Salad, 120.
Beets, Creamed, 105.
General use in garnishing, see various receipts under SALADS.
Bermuda Onion and Orange Salad, 120.
Berry Whip, 225.
BEVERAGES, SECTION ON, 213-217.
Bird's-Nest Toast, 151.
Bisque, (Mock) Soup, 122.
Bisque, Oyster, 90.
Blackberry Jelly (with Gelatine), 199.
Blanc Mange, 188.
Blanket of Veal, 33.
Blueberry Ice, 200.
Bluefish, use for. See SALMON SCALLOP, 92.
Boneless "Birds," 58.
Boston Brown Bread, Receipt for, 177- Brewis, 151. in Crust Coffee, 153.
Relish, 151.
Toast, 151.
Boston Scalloped Fish, 84.
Braised Meat Balls, II.
BREAD, SECTION ON, 149-160.
Bread Cereal, 153.
Dry, and how to freshen, 150.
Bread Griddle Cakes, 150.
Omelet, 152.
Pudding, 154.
Pudding Steamed, 158.
Pudding, to freshen, 140.
Sauce, 153.
Stale, general uses, 149.
Steamed, 150.
Sticks, 152.
Breakfast Straws, 178.
Brewis (from Boston Brown Bread), 151.
Broth, Clam, 82.
Brown Betty, 155.
Brown Sauce, 70.
C Cabbage, Creamed in Cheese Shells, 105.
Scallop, 105.
Stuffed with Beef, 13.
CAKE, SECTION ON, 223-225.
Canapes, Cheese, 167.
Canapes, Salmon, 90.
Canning Syrup, use for, 206.
Cantaloup, Stewed, 200.
Caper Sauce, 70.
Caper Sauce in Old Homestead Pie, 25.
Carrot Croquettes, 106.
Carrots with Peas in Croustades, 105.
Cauliflower, Sautéd, 106. in Vegetable Sauce, 68.
Celery, Cooked with Chicken (Scallop), 55.
Escalloped, 107.
Leaves, for Seasoning, IOI.
Soup, 106.
Celery, Toast, 107. with Peanuts in Sandwiches, No. 6, 232. in Vegetable Sauce, 68.
CEREAL, SECTION ON, 131-143.
Cereal, in Griddle Cakes, 132.
Molded with Fruit, 132.
Muffins, 143. with Tomato Salad, 132. in Tomato Salad with Fish, 124.
CHEESE, SECTION ON, 165-172.
Cheese, Canapes, 167. with Creamed Sprouts, 166.
Dreams, 167. and Fish Soufflé, 169. and Green Peppers, 170.
Macaroons, 168.
Sandwiches (of Biscuits), 167. in Sandwiches, No. 5, 232.
Sauce, 69.
Shells with Creamed Cabbage, 169.
Soufflé, 170.
Soup, 170.
Toast, 168.
Cheesed Rice, No. 1, 165.
Cheesed Rice, No. 2, 166.
Cherry Pudding, 156.
Chicken, Broth, use for, 60. and Cream-of-Rice Soup, 60.
Creamed, 54.
Creamed with Asparagus tips, 56.
Croquettes, 55.
Custard, 60.
Gumbo Soup, 60.
Hash, 57.
Chicken, Pie, 58. and Rice Soufflé Scallop, 59.
Salad, 53.
Salad, Mock (of Pork), 39.
Scallop with Celery, 55.
Soufflé, 57.
Tamale Dressing, 57. (or Turkey) Timbale, 54.
Chocolate Bread Pudding, 154.
Chowder, Baked, 83.
Clam Broth, 82.
Clams, with Veal, 38.
Club Sandwiches, 54.
Cocoa and Coffee Icing, 216.
Cocoa Filling for Cake, 216.
Codfish, Creamed, with Macaroni, 93.
Codfish Scallop with Rice and Eggs, 93.
Coffee, Blanc Mange, 214. and Cocoa Icing, 216. of Crusts, 153.
Ice Cream (from Custard), 215.
Iced, with Milk, 213.
Jelly, 213.
Jelly, Clear, 214.
Spice Cake, 215.
Cold Sauces and Dressings, 72-75.
Cooked Salad Dressing, 75.
Corn, Baked, 109.
Bread, 179.
Cakes, 108.
Cakes, Southern, 134. 66 Oysters," 107.
Pudding, 109.
Soup, 108.
Corn in Tomato Cases, 108.
Cornmeal Circles, 131.
Corn-starch Pudding, 200.
Corned Beef, Creamed, 16.
Corned Beef Hash, 16.
Corned Beef and Beet Hash, 16.
Cottage Cheese, No. 1, 179.
Cottage Cheese, No. 2, 179.
Crab Meat, Stuffed in Green Peppers, 94.
Cream Cheese, in Balls, 170. on Crackers, 168. and Green Peppers, 170.
Salad, 167.
Cream Filling for Cake, 201.
Cream Puffs (from Pop-overs), 159.
Croquettes, Chicken, 55.
Mutton or Lamb, 26.
Salmon, 91. with Stock, 36.
Croustades, 105-106.
Croutons, 149.
Croutons, Potato, 115. "Crust" Coffee, 153.
Cucumbers, Stewed, 110.
Currant Pudding, 155.
Custard, in Coffee Ice Cream, 215.
Custard, Soft, 202.
D DAINTY DISHES FROM LITTLE BITS, SECTION ON, 231-234.
Dates Stuffed with Left-over Icing, 234.
Drawn Butter Sauce, 70.
Two salvage recipes run together here, followed by a stretch of the book's index that the scanner picked up along with the page. Both are simple; the only real judgment calls are the stiffness of the icing and how briefly the pastry and meringue go into the oven.
- What "uncooked icing" meansIn books of this period an uncooked or water icing is confectioner's sugar beaten with liquid — lemon juice, milk or water — and often a raw egg white. If your leftover icing contains raw white and will not be cooked, use a pasteurized-white product or a purely sugar-and-liquid glaze instead, particularly if children or anyone vulnerable will be eating the dates.
- How stiff is "quite stiff"Work in confectioner's sugar until the mixture holds a shape when pinched and no longer flows off a spoon — roughly the consistency of marzipan. A softer filling is more likely to soak into the fruit on standing.
- The datesPitted Medjools are large enough to slit along one side and fill by hand; Deglet Noor are smaller and firmer and want a piping bag or a small spoon. The original gives no quantities — you are working with whatever icing is left in the bowl.
- PeanutsChop roasted, unsalted peanuts fairly fine so the filling still pipes and cuts cleanly. A pinch of salt in the icing balances the sweetness, which the original assumes you will judge yourself.
- Domino shapesFor the meringues, cut the rolled crust into rectangles of about 1 by 2 inches, a little thinner than for a pie. Docking with a fork keeps them flat.
- Oven, first bakeBake the pastry rectangles at 400F for 8 to 12 minutes, until dry and pale gold. They should be fully cooked at this stage; the second trip to the oven is only for colour.
- Oven, browning the meringue"Brown lightly" means 350 to 375F for 5 to 8 minutes, or a few minutes under a low broiler with the door watched. One egg white with a tablespoon of sugar will only cover a small batch, so scale the meringue to however much crust you have.
- Assembly orderLet the baked pastry cool before spreading the jam, or the meringue slides. A thick preserve or marmalade holds better than a loose jelly.
This is housekeeping literature as much as cookery. Books of leftovers flourished in American and British kitchens from the 1880s through the First World War, when domestic economy was taught as a discipline and waste in the pantry was treated as a failing of character as well as of purse — the same impulse that produced the sections here on stale bread, crusts turned into coffee, and cold cereal folded into griddle cakes. Stuffed dates appear often in tea-table and chafing-dish cookery of the period, filled with nuts, fondant or cream cheese; this version simply redirects the scrapings of an icing bowl into that ready-made fashion. "Domino" appears to be used here as shorthand for a small tidy rectangle, and the whole page shows the logic of the genre: nothing is invented, everything is a known dish rebuilt out of remnants. The list of index entries printed after the recipe is an artifact of the book's layout, not part of the instructions.