Date Delight

2 cups light brown sugar 1 cup granulated sugar 1 cup milk

1 cup chopped dates

1 tablespoonful of butter

1 teaspoon vanilla

Boil sugar and milk a few minutes, add butter and boil until a soft ball will form in water.

Add vanilla and dates, beat till creamy, and pour into a buttered pan. Cut in squares.

Miss Beatrice McLeish,

Riverside, Calif.

Date Caramels

Take any dry date, seed and put through a grinder.

Press into a cake and cut in squares about the size of a caramel.

Dip in melted confectioner's chocolate, sweetened to taste. Mrs. C. O. Moss,

Coachella, Calif.

Dates Instead Of Candy

To 2 cups date pulp (which has been put through the finest knife of the chopper) use 2 large tablespoons nut butter. Mix thoroughly, knead a short time, then roll out an inch in thickness, and cut in cubes.

Roll in oiled paper.

This nut and fruit combination will keep some time.

Mrs. E. Palmer,

Mecca, Calif.

Date Kisses

Whites of 4 eggs % cup ground nuts

2 cups brown sugar

1 pound chopped dates Vanilla flavoring

Beat the whites to a stiff froth, add sugar, then dates, which have been cut very fine or ground, and weighed after stoning, then add nuts and vanilla. Drop from a teaspoon on lightly buttered baking sheets, and bake in a slow oven until slightly brown.

Mrs. E. Palmer,

Mecca, Calif.

Fruit Paste

Use dried apricots and dates.

Wash apricots, and soak over night in enough water to cover. Pour off water, bring to a boil, pour over apricots, and let stand till cold. Put apricots and dates through a meat chopper. There should be half a pint of fruit and juice.

Heat the fruit, and add 2 tablespoons gelatine, previously softened in a Very little cold water. Stir well, and continue stirring until it begins to cool and thicken, then pour into an oiled dish to make a layer 1 inch thick.

Let dry slowly, sprinkle with sugar and place in box with waxed paper between the layers.

Fruit Roll

Boil 2 cups white sugar with 1/2 cup water till it forms a soft ball in cold water.

Remove from the fire, let cool and beat until it creams. Be careful not to have too stiff.

Add 1 cup each of finely chopped dates and figs, and beat as long as possible. Roll in a wet cloth, and leave in a cool place over night.

Slice in thin strips or cut in fancy shapes.

Fruit Toffe

One pound loaf sugar, 1 cup water and 1 teaspoon cream of tartar. Boil till hard when tried in water.

Then take fruit, such as grapes, dates, pieces of orange or any other fruit and dip in the toffe while hot.

They will soon become hard.

Mrs. H. A. Fothergill,

Coachella, Calif.

Holiday Hash

2 cups granulated sugar 1/2 cup of maple or brown sugar

1/2 cup golden corn syrup 1 cup water and a pinch of of cream of tartar.

Boil to the hard "soft ball" stage, add 1 teaspoonful of vanilla and pour over the stiffly beaten whites of 2 eggs. Have ready 1/4 cup each of chopped dates, can-died cherries, citron and orange rind and 1/2 cup of chopped or shredded cocoanut.

Beat the syrup till light and foamy, then stir in the fruit. Pour in a buttered tin, and mark off into squares.

Nut And Fruit Loaf

1 pound dates

1/2 pound dried figs

1/2 pint citron pound of raisins 1 pint shelled peanuts 1/2 pint shelled walnuts

Put all of the above through a grinder.

Boil 1-pound sugar, 1/2 cup vinegar and 1 tablespoon butter until quite hard, but not brittle, when dropped in cold water.

Beat until partly cold, then add fruit and nuts.

When it begins to harden, turn on a damp cloth and work into a roll. Wrap the cloth about it, and, when cold, cut in thin slices. Mrs. T. J. Gridley,

Persian Sweets

1 pound of figs 1 pound dates

1 pound English walnut meats: Confectioner's sugar

Remove stems from figs anl stones from dates. Mix fruit with nut meats, and force through a meat-chopper. Work with the hands on a board dredged with confectioner's sugar, until well blended. Roll to 1/4 inch thickness, shape with a small round cutter, or cut with a sharp knife in 3/4 inch squares. Roll each piece in confectioner's sugar, and shake to remove superfluous sugar. Pack in a layer in a tin box, putting waxed paper between each layer. These confections may be used at dinner in place of bon-bons or ginger chips.

Mrs. F. M. Farmer.

Stuffed Dates

Remove the stones from dates. Fill with peanuts, walnuts, hickory nuts or any nuts available. Peanut butter makes a good filling. Press dates in shape and roll in granulated sugar, chopped nuts or a mixture of cocoa and powdered cinnamon.

Stone dates and fill with cheese, or pimiento cheese or minced olives.

Dates may be filled with any kind of fondant.

Fondant mixed with nuts, fondant with candied fruit, with chocolate or any combination.

Fill dates with a mixture of marshmallows, candied cherries and pineapple.

Sugarless Caramels

Pass 1 pound dates, 1 pound of figs and 1/2 pound of pecans through a grinder. Soften with a little lemon juice. Cut into caramel shapes, and roll lightly in granulated sugar.

War Time Candy

Boil 1 cup corn syrup, or molasses, until it is quite hard when dropped in cold water; then pour it slowly, stirring constantly, over puffed rice and a few cut up dates.