Take 2 cups of nut butter, 3 cups of stoned dates, and enough flour to roll out well. Grind the dates through the mill or chop them very fine, and mix well with the nut butter, then add enough flour to roll out about one-fourth inch thick or thinner if desired, and bake in a moderate oven, as they scorch easily.
Put 1 cup of hot water and 1/2 cup of nut oil into a stew-pan, and set it on the fire. When it begins to boil, pour in 1 pint of sifted flour, and beat and stir until it is smooth and does not stick to the pan. Remove from the fire, and when cool, add 5 eggs, the yolks and whites of which have been beaten separately until very stiff; add a little salt, and set in a warm place for half an hour, stirring frequently. Drop in large spoonfuls on oiled tins, about two inches apart, and bake in a very quick oven for fifteen or twenty minutes. When done, they should be light and crisp. When cold, cut a slit in the side, and put in all the custard possible.
Cream for Filling.- Take 2/3 cup of sugar, 1/2 cup of cornstarch, 1 1/4 cups of cocoanut milk. Put the milk in a double boiler, and when hot, stir into it the corn-starch, which has been rubbed smooth, with a little cold water or cocoanut milk; then stir in the sugar and salt, and let it come to a boil, stirring constantly; set it in the outer part of the double boiler, and let it cook for half an hour. Add the well-beaten whites of 3 eggs, and remove to a cool place. When the filling is cool, flavor with vanilla or lemon, and fill the puffs. The filling can be varied by using the milk or cream of different nuts.